Ingredients
- 1 low-fat whipped topping
- 350 ml non-fat milk
- 260 gr raspberries
- 50 gr sugar
- 10 ml water (cold)
- 6 gr gelatin (unflavored)
- 1 gr salt
- 1 gr vanilla
- 1 gr almond extract
Sprinkle gelatin over cold water to soften. Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened. Fold in whipped topping. Spoon into stemmed glasses and chill until set. Puree raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve. Makes four servings. Each serving contains about: 147 calories; 213 milligrams sodium; 2 milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams protein;
1.17 grams fiber.
