Note: This recipe can be expensive, but I think it's worth it and it makes a lot. I use sugar free Jell-O, low fat sour cream and cream cheese, and unsweetened berries. Also, it is cheaper to buy one 20oz. can of pineapple.
1 package (6oz.) raspberry gelatin
1 1/2 cups boiling water
2 packages (10oz. each) frozen sweetened raspberries, thawed and drained
2 cans (8oz. each) crushed pineapple, undrained
¼ tsp salt
1 package (8oz.) cream cheese, softened
½ cup sour cream
In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 min. or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.
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