Directions:
- In a food processor or blender, puruée 1 1/2 cups of the raspberries. In top of double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries. Stir in orange rind, 2 tablespoons sugar and yogurt.
- Beat egg white until stiff, gradually add 2 tablespoons sugar and beat until shiny. Fold beaten egg white into raspberry mixture. Pour into 3-cup ring mold that has been rinsed with cold water. Chill for about 2 hours, or until firm.
- Turn out onto a serving plate and fill center of ring with remaining raspberries, sprinkling a few around the outside. Garnish with a few fresh mint leaves, if desired,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.31 Kcal (336 kJ) | ||
| Calories from fat | 15.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 3% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 2% | |
| Sodium | 28.81mg | 1% | |
| Potassium | 171.55mg | 4% | |
| Total Carbs | 14.69g | 5% | |
| Sugars | 10.26g | 41% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 2.5g | 5% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 0.5mg | 3% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.03 Kcal (289 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 3% | |
|---|---|---|---|
| Cholesterol | 4.56mg | 2% | |
| Sodium | 24.76mg | 1% | |
| Potassium | 147.45mg | 4% | |
| Total Carbs | 12.63g | 5% | |
| Sugars | 8.82g | 41% | |
| Dietary Fiber | 3.09g | 14% | |
| Protein | 2.15g | 5% | |
| Vitamin C | 16.5mg | 32% | |
| Iron | 0.4mg | 3% | |
| Calcium | 55mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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