|Boiling water||1 1⁄2 Cup (24 tbs)|
|Raspberry gelatin||1 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Whipping cream||3 Tablespoon|
Pour boiling water over the raspberry gelatin and stir until dissolved.
Add sugar and salt and chill mixture until thick and syrupy.
Turn the well-chilled cream (or evaporated milk) into a chilled bowl and whip until stiff; add lemon juice and continue beating until very stiff.
Using same beater, whip up gelatin until light and fluffy; then add the stiffly whipped cream and fold in thoroughly.
Turn into a 4-cup mold which has been rinsed with cold water.
Chill until firm.
Unmold onto a chilled serving plate.
Garnish by piping with whipped cream, if desired.
This same method may be used for any fruit-flavored gelatin.
A pleasing variation is to fold in the whipped cream only partially to give a marbled appearance.
Serving size: Complete recipe
Calories 813 Calories from Fat 497
% Daily Value*
Total Fat 55 g84.9%
Saturated Fat 36.8 g184%
Trans Fat 0 g
Cholesterol 230 mg76.7%
Sodium 319.9 mg13.3%
Total Carbohydrates 64 g21.4%
Dietary Fiber 0.02 g0.08%
Sugars 63.6 g
Protein 0.47 g0.95%
Vitamin A 0% Vitamin C 3.8%
Calcium 10.4% Iron 0.05%
*Based on a 2000 Calorie diet