Raspberry whip ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh or frozen raspberies |
| 3 | ounces | Pkg raspberry flavored gelatin |
| 1 | cup | Boiling water |
| ⅔ | cup | Cold water |
| 8 | ounces | Ctn vanilla lowfat yogurt |
Directions
Thaw raspberries if frozen; drain. Dissolve gelatin in boiling water in a small mixing bowl. Add the cold water. Cover and chill about 45 minutes or till partially set (the consistency of unbeaten egg whites). Add yogurt. Beat with an electric mixer on medium speed 1-2 minutes or until light and foamy. If necessary, chill mixture till it mounds when spooned. Meanwhile, divide half the raspberries among the dessert dishes. Spoon gelatin mixture on top. Garnish with remaining berries. Clhill 30 minutes until firm. 6 servings.
Per serving: 97 cal., 1g fat., 2mg chol., 27g sod., 20g carb., 1g fiber, 4g pro., ½ milk exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95