Raspberry Cream Gelatin Recipe

Be the first to add a review
5 1
Publisher Photo
From Marguerite Shaeffer comes this pretty pink gelatin mold bursting with raspberry flavor. "If you like, garnish it with more berries and a dollop of light whipped topping," she urges from her Sewell, New Jersey kitchen.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 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

Nutritional Facts

3/4 cup: 72 calories, 0 fat (0 saturated fat), 1mg cholesterol, 36mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit.


  1. 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Raspberry Cream Gelatin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image