|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Liquid sugar replacement||2 Teaspoon|
|Cream cheese||3 Ounce, softened|
|Fresh raspberries||3 Cup (48 tbs)|
|Cold water||1 Cup (16 tbs)|
Sprinkle gelatin over 2 tsp (30 mL) cold water in small cup; set aside 10 minutes to soften.
Combine boiling water and softened gelatin in mixing bowl, stirring until gelatin is completely dissolved.
Add sugar replacement and salt and stir to blend.
Beat cream cheese and 2 tsp (30 mL) of gelatin mixture until creamy and then spoon cheese mixture into bottom of a 4 cup (1000 mL) wet mold.
Refrigerate until set.
Mash 2 cup (500 mL) of the raspberries, adding enough cold water to make 1 1/2 cup (375 mL), and stir into remaining gelatin mixture.
Refrigerate until consistency of egg whites.
Fold in remaining cup (125 mL) whole raspberries, pour into mold over cream cheese and refrigerate until set.
Serving size: Complete recipe
Calories 577 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 16.5 g82.5%
Trans Fat 0 g
Cholesterol 93.5 mg31.2%
Sodium 444.2 mg18.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 29.5 g117.9%
Sugars 22.8 g
Protein 23 g46.7%
Vitamin A 24.5% Vitamin C 198.1%
Calcium 21.6% Iron 20.1%
*Based on a 2000 Calorie diet