Raspberries and Cream

Only 5 ingredients (including water) and about 10 minutes and you can have a dessert to equal anything in an elegant restaurant. What’s more you can enjoy fantastic raspberry flavor anytime of the year, thanks to individually quick frozen raspberries from State. The perfect berries are picked and frozen when they are at their peak so you get consistently great quality, and at a reasonable price. Serve the mixture (Grandma called it Bavarian Cream) in pretty stemmed glasses or dessert dishes, or mound it into a 9-inch chocolate cookie, graham cracker, shortbread or baked pastry crust.

Course Dessert

Servings

Calories 191

Ingredients

1 12-ounce bag frozen red raspberries
2 envelopes unflavored gelatin
2/3 cup sugar
1 cup water
1 cup heavy cream

Instructions

Process raspberries in food processor until finely chopped.
In small bowl stir together gelatin and sugar. Heat water to boiling.
Add to gelatin/sugar mixture and stir until dissolved.
Whip cream to stiff peaks.
Add dissolved gelatin to raspberries in processor and process until blended.
Pour raspberry mixture over whipped cream and fold in until blended.
Spoon into dessert dishes or glasses.
Chill several hours or overnight.
For pie, briefly chill mixture until it mounds when dropped from a spoon, then gently spoon into a prepared graham cracker or chocolate crumb crust or baked pastry crust.

Notes

This recipe was provided by a third party and we do not have complete nutrition information for it.

Nutrition