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A way to use up those raspberries just coming ripe or to use frozen ones. The recipe is from the Cooking Light Cookbook 1992
SERVES 6
10 ounces frozen raspberries in light syrup, thawed
1 cup skim milk
1 ounce unflavored gelatin
8 ounces neufchatel cheese, softened
1/2 cup sugar
8 ounces fat free raspberry yogurt
vegetable oil cooking spray
2 teaspoons cornstarch
fresh raspberries
1. Drain the raspberries and reserve the syrup. set aside.
2. combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook
over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool.
3. Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour
mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm.
4. Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well
blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries;
cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.
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