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Receta Chilled Raspberry Souffle With Raspberry Sauce
by Global Cookbook

Chilled Raspberry Souffle With Raspberry Sauce
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Ingredientes

  • 1 pkt (4-serving size) JELL-O Brand Raspberry Flavor Sugar Free Gelatin
  • 1 c. Boiling water
  • 1 pkt (10 ounce.) BIRDS EYE Red Raspberries in a Lite Syrup thawed and divided
  • 1/2 c. Cool water
  • 1 1/2 c. Thawed Cold WHIP LITE Whipped Topping

Direcciones

  1. Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend till pureed; strain. Stir 1/2 c. raspberry puree into gelatin. Add in cool water. Refrigeratetill slightly thickened. Gently stir in whipped topping with a wire whisk.
  2. Pour gelatin mix proportionately into six (6-oz) custard c. or possibly 3-c. souffle dish lined with a paper collar. (See Note below). Refrigeratetill hard, about 3 hrs.
  3. Unmold or possibly remove collar. Serve souffle with the remaining raspberry puree.
  4. Makes 3 1/2 c. or possibly 6 servings.
  5. Note: To make collar, cut a piece of wax paper or possibly foil long sufficient to wrap around dish and overlap slightly; mix in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; sercure with tape.
  6. JELL-O, BIRDS EYE, and Cold WHIP LITE are all registered
  7. NOTE:This recipe calls for a frzn product in light syrup. I do not know if or possibly how you could substitute this if you are uneasy about using something with "syrup". (Trish)