|Unflavored gelatin||1⁄2 Ounce (2 Envelopes)|
|Cold water||1 Cup (16 tbs)|
|Fresh raspberries||3 Cup (48 tbs)|
|Frozen orange juice concentrate||6 Tablespoon, thawed (1/4 Cup Plus 2 Tablespoons, Undiluted)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
|Orange cream dressing||1⁄2 Cup (8 tbs)|
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin dissolves.
Remove from heat.
Combine gelatin mixture, 3 cups raspberries, orange juice concentrate, and honey in container of an electric blender; top with cover, and process until smooth.
Coat 8 (1/2 cup) molds with cooking spray.
Spoon raspberry mixture evenly into molds.
Cover and chill until firm.
Unmold salads onto individual salad plates, and top each with 1 tablespoon Orange Cream Dressing.
If desired, garnish with fresh raspberries and orange rind curls.