Bavarian Cream with Raspberry Sauce

• 1 tablespoon gelatin, unflavored
• 2 tablespoons water cold
• 1 1/2 cups milk, skim
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup whipped topping, prepared low-fat
• 1/2 pint raspberries

1. Sprinkle gelatin over cold water to soften.
2. Heat milk to simmering.
3. Stir in salt and two tablespoons sugar.
4. Stir in softened gelatin until dissolved.
5. Stir in vanilla and almond extract.
6. Chill until slightly thickened.
7. Fold in whipped topping.
8. Spoon into stemmed glasses and chill until set.
9. Puree raspberries with remaining two tablespoons sugar and strain.
10. Spoon over chilled almond cream and serve.

gelatin, water cold, milk, salt, sugar, vanilla, almond extract, whipped topping, raspberries

Taken from recipeland.com/recipe/v/bavarian-cream-raspberry-sauce-4372 (may not work)