Cold Raspberry Soufflé 2: The Best Cold Raspberry Soufflé 2 Recipe from Cook'n

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	Cold Raspberry Soufflé 2

Serves: 8

Prep Time: Ready in 2-3 hours
Carbohydrate Count: 14g per serving

Print this Recipe

   1 envelope unflavored jello
   3 tablespoons water cold
   1/8 teaspoon salt
   2 pints raspberries fresh, washed and drained
   1 tablespoon lemon juice fresh
   1/2 cup splenda
   3 eggs white
   1 cup cream whipped
   1/4 cup almonds toasted

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1. In saucepan, soften gelatin in cold water with salt; heat, stirring to dissolve.

2. Purée berries in blender or food processor, reserving 8 whole berries for garnish. Press purée through sieve to remove seeds. Combine dissolved gelatin with purée, lemon juice, and splenda. Place over ice, stirring often until thickened.

3. Beat egg whites until stiff; fold into berry mixture then into whipped cream. Spoon into individual dessert dishes; chill for 2 hours or longer. To serve, sprinkle with toasted almonds and place a raspberry in center of each serving.

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