Post by chief_cook2 on Oct 30, 2002 15:48:11 GMT -6
1 pkg sugar-free raspberry gelatin (.3 oz)
2 T unsweetened cocoa powder
1 T +1 1/2 t granulated sugar
1/2 c boiling water
1 c orange juice
2 t grated orange peel
1 1/2 c reduced-calorie nondairy whipped topping
1 1/2 c fresh or thawed raspberries
In medium bowl, combine gelatin, cocoa and sugar; add boiling
water; stir to dissolve. Stir in orange juice and peel.
Refrigerate 30-40 minutes, stirring occasionally, until mixture
mounds slightly when dropped from a spoon. With electric mixer,
beat gelatin mixture 3 minutes. Gently fold in whipped topping.
Divide evenly among eight dessert cups. Refrigerate at least 2
hours, or until firm. Garnish with raspberries. Makes 8 servings.
2 T unsweetened cocoa powder
1 T +1 1/2 t granulated sugar
1/2 c boiling water
1 c orange juice
2 t grated orange peel
1 1/2 c reduced-calorie nondairy whipped topping
1 1/2 c fresh or thawed raspberries
In medium bowl, combine gelatin, cocoa and sugar; add boiling
water; stir to dissolve. Stir in orange juice and peel.
Refrigerate 30-40 minutes, stirring occasionally, until mixture
mounds slightly when dropped from a spoon. With electric mixer,
beat gelatin mixture 3 minutes. Gently fold in whipped topping.
Divide evenly among eight dessert cups. Refrigerate at least 2
hours, or until firm. Garnish with raspberries. Makes 8 servings.