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Raspberry Cream Gelatin

 Raspberry Cream Gelatin
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.
10 ServingsPrep: 15 min. + chilling


  • 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.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.