Raspberries and Cream


Yield: 6


  • 1 12-ounce bag frozen red raspberries
  • 2 envelopes unflavored gelatin
  • 2/3 cup sugar
  • 1 cup water
  • 1 cup heavy cream


  1. Process raspberries in food processor until finely chopped.
  2. In small bowl stir together gelatin and sugar. Heat water to boiling.
  3. Add to gelatin/sugar mixture and stir until dissolved.
  4. Whip cream to stiff peaks.
  5. Add dissolved gelatin to raspberries in processor and process until blended.
  6. Pour raspberry mixture over whipped cream and fold in until blended.
  7. Spoon into dessert dishes or glasses.
  8. Chill several hours or overnight.
  9. For pie, briefly chill mixture until it mounds when dropped from a spoon, then gently spoon into a prepared graham cracker or chocolate crumb crust or baked pastry crust.