2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream
1. Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
3. Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1 to 2 hours.
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
Nutrition Facts
1/2 cup: 169 calories, 11g fat (7g saturated fat), 34mg cholesterol, 9mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 2g protein.