Bavarian cream is one of those wonderful summer classics, but it seems almost unfairly laden with fat. So I’ve replaced the traditional cream with nonfat milk and low-fat whipped topping, done away with the egg yolks and enlivened it with a tangy mango sauce.
Add this one to your quick-and-easy file. As still another attraction, it can be made as much as two days in advance.
A couple of tips: If you’re using individual molds, spray each with a light coating of nonstick cooking spray so they will be easy to unmold. And when you’ve filled the molds, cover each with plastic wrap to keep the top of the Bavarian from drying out.