June Bride Raspberry Salad
1 (4-serving) package JELL-O sugar-free raspberry gelatin
3/4 cup boiling water
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, undrained
1/4 cup cold water
3 cups frozen unsweetened red raspberries
1 (8-ounce) package Fat Free Cream Cheese
1 cup Cool Whip Lite
1 teaspoon almond extract
Sugar substitute to equal 1 tablespoon sugar
3 to 4 drops red food coloring
In a medium bowl, combine gelatin and boiling water. Mix well to dissolve
gelatin. Add undrained pineapple, water, and frozen red raspberries. Mix
gently to combine. Pour mixture into an 8-by 8-inch glass dish. Refrigerate
until firm, about 3 hours. In a medium bowl, stir cream cheese with a spoon
until soft. Stir in Cool Whip Lite, almond extract, and sugar substitute.
Add food coloring. Mix gently to combine. Spread topping mixture evenly over
set gelatin. Refrigerate at least 30 minutes. Cut into 8 servings.
CAL-87, CARB-14, PRO-5, FAT-1
Food exchanges per serving: 1 fruit, 1/2 meat
