Cold Raspberry Soufflé

Serves: 6
Total Calories: 306


2 (10-ounce) packages raspberries in syrup, thawed
1 (3-ounce) package raspberry jello
1/2 cup water boiling
1 cup whipped cream
1/4 cup sugar
1 teaspoon vanilla extract
Sweetened whipped cream


Place raspberries with syrup in a blender container cover. Blend until puréed. Over a large bowl, press purée through a sieve with a rubber scraper to remove seeds.

In a medium bowl, dissolve gelatin in boiling water. Stir into raspberry purée. Chill until a thick syrup.

In a small mixer bowl at medium speed, beat cream, sugar and vanilla until stiff peaks form set aside.

Whisk gelatin mixture until smooth. Fold in whipped cream mixture. Pour into a serving dish. Refrigerate at least 1 hour or until set.

Garnish with sweetened whipped cream.

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 133

This Cold Raspberry Soufflé recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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