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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 12 |
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Only 2 WW points. Ingredients:
2 (3 ounce) packages sugar-free raspberry gelatin |
1 cup hot water |
1 (16 ounce) bag frozen raspberries |
1 (20 ounce) can crushed pineapple, drained |
1 pint nonfat sour cream |
2 teaspoons almond extract |
1 tablespoon nutrasweet spoonful sugar substitute (you can use splenda) |
1/4 cup chopped pecans |
Directions:
1. Dissolve gelatin in the hot water in a large mixing bowl.
2. Pour half of this mixture into an 11 x7 glass dish.
3. Refrigerate for 2 hours.
4. Mix sour cream with almond extract and sugar substitute.
5. Spread 1-1/2 cups of the sour cream mixture over the gelatin, then cover with remaining gelatin.
6. Refrigerate 2 more hours.
7. Spread remaining 1/2 cup sour cream mixture on top.
8. Garnish with chopped pecans.
9. Cut in squares, and serve on a lettuce leaf.
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