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LIGHT RASPBERRY MOUSSE
serves 8
3
ounces raspberry Jello
1 cup boiling water
1 teaspoon unflavored
gelatin
1/4 cup cold water
2 cups pureed raspberries
2 cups cool
whip
2 cups strawberry or raspberry sauce
Mix the Jello in boiling
water.
Mix with pureed raspberries. Strain and refrigerate until cold, but
not set.
Fold cool whip into raspberry mixture.
Pour into a decorative
mold. Chill until set. Unmold on platter. Umold and serve with sauce
