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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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From Vilayvone Phimphilavong at Madison Middle School. Ingredients:
1 (10 ounce) package frozen raspberries, thawed |
1 (3 ounce) package raspberry gelatin |
3/4 cup boiling water |
2 tablespoons lemon juice |
1/2 cup whipping cream, whipped |
2 egg whites |
1/4 cup sugar |
1 (9 inch) pastry shells, cooked and cooled |
Directions:
1. Drain raspberries; add water to syrup to make 2/3 cup. Dissolve gelatin in boiling water; add lemon juice and raspberry syrup. Chill until partially set. Beat egg whites until soft peaks form; fold in raspberries and whipped cream. Add a dash of salt and gradually add sugar. Beat until stiff peaks form. Fold into raspberry mixture. Pile into cooled pastry shell; chill.
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