Total Calories: 165
Dissolve gelatin in boiling water. Add thawed raspberries, pineapple and cubed bananas. Chill until syrupy. Using a chilled bowl and beaters, beat the sour cream until it stands in soft peaks, about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2-quart mold which has been rinsed in cold water chill until very firm, at least 4 hours. Unmold onto a chilled serving platter and garnish with fresh raspberries or sliced banana dipped in lemon juice.
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