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apple crisp recipe
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CHILLED RASPBERRY SOUFFLE WITH RASPBERRY SAUCE |
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Deabetic |
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1 package (4-serving size) Jell-O Brand Raspberry Flavor Sugar Free Gelatin
1 C. boiling water
1 package (10 oz.) Birds Eye Red Raspberries in Lite Syrup, thawed and divided
1/2 C. cold water
1-1/2 C. Cool Whip Lite Whipped Topping, thawed |
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Completely dissolve gelatin in boiling water. Place raspberries in blender container with cover. Blend until pureed; strain. Stir 1/2 C. 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-oz. custard C., or 3-C. soufflé dish lined with a paper collar. Chill until firm, about 3 hours. Unmold, or remove collar. Serve soufflé with the remaining raspberry puree. 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. |
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