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Ingredients
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1-1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
- Fresh mint leaves, optional
Directions
- 1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice.
- 2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
- 3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours. If desired, garnish with mint and additional raspberries.
Nutrition Facts
3/4 cup: 337 calories, 22g fat (14g saturated fat), 68mg cholesterol, 19mg sodium, 34g carbohydrate (30g sugars, 4g fiber), 3g protein.
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