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.
Total TimePrep: 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.
Nutrition Facts3/4 cup: 72 calories, 0 fat (0 saturated fat), 1mg cholesterol, 36mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 fruit.
Originally published as Raspberry Cream Gelatin in Quick Cooking November/December 2004