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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. 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.
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