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Chilled Raspberry Souffle with Raspberry Sauce

Ingredients: 1 Package(s) (4-serving size) JELL-O -Raspberries in a Lite Syrup Brand Raspberry Flavor -thawed an 1 Cup(s) Boiling water 1 1/2 c Thawed COOL WHIP LITE 1 Package(s) (10 oz.) BIRDS EYE Red -Whipped Topping Directions: Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a wire whisk. Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup souffle dish lined with a paper collar. (See Note below). Chill until firm, about 3 hours. Unmold or remove collar. Serve souffle with the remaining raspberry puree. Makes 3 1/2 cups or 6 servings. Note: To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; sercure with tape. Nutritional information per serving: calories - 70, protein - 2 gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium - 50 mg. Diabetic Exchanges: Fruit - 1, Fat - 1/2. FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered trademarks of Kraft General Foods, Inc. NOTE: This recipe calls for a frozen product in light syrup. I don't know if or how you could substitute this if you are uneasy about using something with "syrup". (Trish)
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