- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 1 package (3 ounces) raspberry gelatin
- 1 cup boiling water
- 1 tablespoon lemon juice
- 1 can (5 ounces) fat-free evaporated milk, chilled
- Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set. Yield: 10 servings.
Originally published as Raspberry Cream Gelatin in Quick Cooking November/December 2004, p39
This recipe pairs well with a sweet white wine.
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