Chilled Raspberry Souffle With Raspberry Sauce

Servings: 6
Ingredients:

1 pk (4-serving size)  JELL-O                 -Raspberries in a Lite Syrup
-Brand Raspberry Flavor                  -thawed and divided
-Sugar Free Gelatin               1/2 c  Cold water
1 c  Boiling water                   1 1/2 c  Thawed COOL WHIP LITE
1 pk (10 oz.) BIRDS EYE Red                   -Whipped Topping

Completely dissolve gelatin in boiling water. Place raspberries in
blender container; cover. Blend until pureed; strain. Stir 1/2 cup
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-ounce) custard cups or 3-cup
souffle dish lined with a paper collar. (See Note below). Chill until firm,
about 3 hours.
Unmold or remove collar. Serve souffle with the remaining raspberry
puree. Makes 3 1/2 cups or 6 servings.
Note: 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; sercure with
tape.

Nutritional information per serving: calories - 70, protein - 2 gm.,
fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium - 50 mg.
Diabetic Exchanges: Fruit - 1, Fat - 1/2.

FROM: There’s Always Room for Sugar Free JELL-O copyright 1992

JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered trademarks of
Kraft General Foods, Inc.

NOTE: This recipe calls for a frozen product in light syrup. I don’t
know if or how you could substitute this if you are uneasy about using
something with ’syrup’. (Trish)

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