Sour Cream Bavarian

• 1 tablespoon gelatin, one envelope
• 3/4 cup cold water
• 2/3 cup sugar
• 1 cup sour cream, fat-free
• 1 teaspoon vanilla extract
• 2 cups fat-free whipped topping
• 10 ounces frozen raspberries, in syrup, thawed
• 1 tablespoon cornstarch
• 1 tablespoon sugar

1. In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
2. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
3. Remove from heat.
4. Whisk in sour cream and vanilla.
5. Refrigerate until slightly thickened.
6. Fold in whipped topping.
7. Pour into a 4 cup mold coated with cooking spray.
8. Refrigerate until firm.
9. For Sauce:
10. Drain raspberries, reserving syrup; set berries aside.
11. Add enough water to the syrup to measure 3/4 cup.
12. In small saucepan, combine cornstarch and sugar.
13. Stir in syrup mixture until smooth.
14. Bring to a boil; cook and stir for 2 minutes or until thickened.
15. Remove from heat; stir in berries.
16. Refrigerate until serving.
17. To serve, unmold dessert on serving plate; top with raspberry sauce.

gelatin, cold water, sugar, sour cream, vanilla, frozen raspberries, cornstarch, sugar

Taken from www.food.com/recipe/sour-cream-bavarian-361718 (may not work)