Source:

Classifications: Desserts

Qty Measure Ingredient

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1 package (4-serving size) raspberry sugar

1 cup boiling water

1 10 oz pkg frozen raspberries in syrup, thawed & divided

1/2 cup cold water

1 1/2 cups Cool Whip LiteŽ, thawed

Instructions: Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with wire whisk. Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup souffle dish lined with a paper collar (see note below). Chill until firm, about 3 hours. Unmold or remove collar. Serve souffle with the remaining raspberry puree. Makes 3 1/2 cups or 6 servings.

Note: To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; secure with tape.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1 fruit, 1/2 fat; also, 70 calories, 50 mg sodium, 0 cholesterol, 12 gm carbohydrate, 2 gm protein, 2 gm fat.

Serves: 6

Food Exchanges: