Raspberry Cream Gelatin Recipe
- 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
- 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.
One serving (3/4 cup) equals 72 calories, trace fat (trace saturated fat), 1 mg cholesterol, 36 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 fruit.
Reviews for Raspberry Cream Gelatin
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.