Chilled Raspberry Souffle With Raspberry Sauce from Healthy Diabetic Recipes

Chilled Raspberry Souffle With Raspberry Sauce Recipe

Recipe Ingredients:

1 package (4-serving size) JELL-O Brand Raspberry Flavor Sugar Free Gelatin
1 cup Boiling water
1 package (10 oz.) BIRDS EYE Red Raspberries in a Lite Syrup thawed and divided
1/2 cup Cold water
1 1/2 cup Thawed COOL WHIP LITE Whipped Topping

Recipe Instructions:

Completely dissolve gelatin in boiling water. Place raspberries in
blender container; cover. Blend until pureed; strain. Stir 1/2 cup
raspberry puree into gelatin. Add cold water. Chill until slightly
thickened. Gently stir in whipped topping with a wire whisk.
Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup
souffle dish lined with a paper collar. (See Note below). Chill until firm,
about 3 hours.
Unmold or remove collar. Serve souffle with the remaining raspberry
puree. Makes 3 1/2 cups or 6 servings.
Note: To make collar, cut a piece of wax paper or foil long enough to
wrap around dish and overlap slightly; fold in half lengthwise. Wrap
doubled paper around dish, extending about 1 inch above rim; sercure with
tape.

Nutritional information per serving: calories - 70, protein - 2 gm.,
fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium - 50 mg.
Diabetic Exchanges: Fruit - 1, Fat - 1/2.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered trademarks of
Kraft General Foods, Inc.

NOTE: This recipe calls for a frozen product in light syrup. I don't
know if or how you could substitute this if you are uneasy about using
something with "syrup". (Trish)

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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