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Raspberry Sponge

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Ingredients
  Red raspberries 1⁄2 Pint (Fresh Or Frozen)
  Sugar 2⁄3 Cup (10.67 tbs)
  Lemon juice 3 Tablespoon
  Plain gelatin 1 Tablespoon (1 Envelope)
  Cold water 3 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
  Egg whites 2 , beaten
Directions

Wash and crush berries (thaw frozen berries in refrigerator and crush) ; add sugar (omit sugar if frozen with sugar) and lemon juice and stir until sugar is dissolved.
Soften gelatin in the cold water for 5 minutes; add boiling water and stir until dissolved.
Add to raspberries and stir well; chill until mixture begins to congeal.
Beat egg whites until stiff; add raspberry mixture and continue beating until thoroughly blended.
Cover.
Chill until firm.
Serve in sherbet glasses with cream, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Dissolved
Ingredient: 
Raspberry

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 730 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.06 g0.28%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 136.3 mg5.7%

Total Carbohydrates 166 g55.4%

Dietary Fiber 15.8 g63.1%

Sugars 145.3 g

Protein 22 g44.4%

Vitamin A 1.8% Vitamin C 139.3%

Calcium 8.2% Iron 10.5%

*Based on a 2000 Calorie diet

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Raspberry Sponge Recipe