Monday, May 08, 2006

Russian Raspberry Cream

1 (3 oz.) pkg. raspberry Jello
1 T. lemon juice
1 pkg. whole frozen raspberries, drained
1 c. light cream
1/2 c. sugar
1 env. unflavored gelatin
1 c. sour cream
1 tsp. vanilla

Dissolve raspberry Jello into 1 cup boiling water. Blend in lemon juice and raspberries and pour into ring mold. Refrigerate until firm. Heat cream and sugar in a saucepan. Soften unflavored gelatin in 1/2 cup cold water and add to warm cream mixture. Stir until dissolved. Add sour cream and vanilla. Beat well. Pour slowly over chilled red layer. Refrigerate until firm. Unmold.

By Sharon C.


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