Strawberry Bavarian

Dinners for 6 to 8 is a fellowship method that my church is using to good success. You sign up for the program and are assigned to a group of folk numbering from 6 to 8 people. Your group then meets and plans 3 or 4 dinners to be held once a month at your homes. If you are single and live in a tiny place, as I do, you can co-host with someone.

We are in our 3rd season of this, I've signed up each time, and always had a good time. Usually when it is my turn to help provide the food I bring a fresh baked loaf of bread. That's minimal effort on my part because I have a great bread machine. This time I'm in a group where I know 3 of the folk in it already. Two of those are our rector, Robert, and his wife, Julie. The other person I know is Abbie who was my sponsor for my Cursillo and a really great person. Abbie and I were supposed to be co-hosting the first dinner this Sunday evening. That's not going to happen because right now she is in the hospital with an infection and blood pressure problems. We are all concerned and praying for her.

My contribution was going to be my usual loaf of bread and Abbie asked me to bring a dessert also. I thought I'd make Strawberry Bavarian. Mom tells me it is a spring dessert and I should do something more appropriate to the season, but I like this one for its lightness and I can make it low fat and almost sugar free. Who wants a heavy dessert after a full meal? Abbie is going to make ratatouille.

Mom was the one who taught me how to make this dessert. She used to serve it frequently, probably because I liked it so much. It was one of three of her desserts which were my all time favorites. The other two were Apple Brown Betty and Baked Bananas. If you've ever had these dishes you can probably tell that Mom is a pretty good cook. When I grew up and started feeding people as an adult this was one of my favorite dessert offerings. It was so simple that it usually turned out perfect and everyone seemed to like it.

The version of Strawberry Bavarian I learned had six ingredients:
1 pint of strawberries washed, hulled, and sliced,
1 envelope of unflavored gelatin,
1 cup of sugar,
1 tablespoon of lemon juice,
1 cup of whipping cream,
both cold and boiling water for the gelatin.

Pick the bowl you want to serve this in, or you can mold it if you wish. Wash, hull, and slice the strawberries and sprinkle sugar over them. Let them stand for 30 minutes to absorb the sugar. Prepare the gelatin according to the package directions, add in the lemon juice (this was optional according to Joy of Cooking) and pour it over the strawberries. Put this in the refrigerator to let it start to congeal. Whip the whipping cream to the point where it will hold peaks. When the gelatin is thickened but not set, fold the cream lightly into the strawberry gelatin mixture. Put it all back into the refrigerator to finish congealing. If you have some left over strawberry slices you can put those on top to decorate the dish. When set it is ready to serve. The cookbook said this makes 8 servings. I don't know how accurate that is as I always liked a really huge serving and so did everyone else. I never had any left overs.