Creamy Raspberry Dessert
- Number of Servings: 10
Ingredients
1 9-inch Keebler graham cracker pie crust1 package (10 ounces) frozen raspberries, thawed1/4 cup cold water1 envelope unflavored gelatin1 package (8 ounces) fat free cream cheese, softened1/2 cup splenda1 cup fat free evaporated milk, whippedFresh raspberries
Drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
In a small bowl, beat cream cheese and splenda until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped evaporated milk. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries.
Yield: 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
In a small bowl, beat cream cheese and splenda until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped evaporated milk. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries.
Yield: 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 4.1 g
- Cholesterol: 5.0 mg
- Sodium: 269.6 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.0 g
- Protein: 6.9 g
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