Chilled raspberry souffle with raspberry sauce

6 servings

Ingredients

Quantity Ingredient
1 pack (4-serving size) JELL-O Brand Raspberry Flavor Sugar Free Gelatin
1 cup Boiling water
1 pack (10 oz.) BIRDS EYE Red Raspberries in a Lite Syrup thawed and divided
½ cup Cold water
1½ cup Thawed COOL WHIP LITE Whipped Topping

Directions

Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir ½ cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a 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 3½ 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; sercure with tape.

Nutritional information per serving: calories - 70, protein - 2 gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium - 50 mg.

Diabetic Exchanges: Fruit - 1, Fat - ½.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered trademarks of Kraft General Foods, Inc.

NOTE: This recipe calls for a frozen product in light syrup. I don't know if or how you could substitute this if you are uneasy about using something with "syrup". (Trish)

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