1 package (10 ounces) frozen sweetened raspberries, thawed
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 tablespoon lemon juice
1 can (5 ounces) fat-free evaporated milk, chilled
Directions
Drain reapberries, reserving syrup: set berries aside. In a mixing bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refridgerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2 quart bowl. Refridgerate until set.
Nutritional Facts
Per Serving: (3/4 cup)
Calories: 72
Trace fat: (trace of saturated fat)
Cholesterol: 1 mg
Sodium: 36 mg
Carbohydrates: 17 g
Fiber: 1 g
Protein: 2 g