Raspberry souffle au chocolat

Yield: 16 Servings

Measure Ingredient
2 packs (10-oz) raspberries
1 pack Unflavored gelatin
¼ cup Cold water
2 \N Egg whites
1 \N Jar (7-oz) Marshmallow Creme
2 cups Cool Whip
2 ounces Semi-sweet chocolate; shaved

Puree one package of raspberries. Sprinkle gelatin over water. Then stir over low heat until dissolved. Combine with pureed raspberries and chill until it begins to thicken. Beat egg whites until soft peaks form.

Gradually add in marshmallow creame, beating until stiff peaks form. Fold in raspberry mix and Cool Whip, then chocolate. Put in dishes. Chill until firm. Top with remaining package of whole raspberries. VARIATIONS: (1) MANGO: Substitute one mango pureed with 1 tablespoon lime juice for the raspberries. Omit the chocolate. (2) APRICOT: Substitute 1 cup dried apricots pureed with 1 tablespoon lime or lemon juice for the raspberries.

Omit the chocolate.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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