I was looking for a sugar-free, fat-free dessert after all the dessertiness of the holidays, and I found this in the recent issue of Kraft’s Food and Family magazine. The recipe didn’t call for sugar-free, fat-free ingredients but I subbed them in and it worked great! Even my full sugar, full fat loving DH couldn’t tell.
Now if, like lots of people, you don’t like Cool Whip, just sub in whipped whipping cream but just know that it will no longer be fat free. You can alsochange the jello flavor and fruit to any you like.
This would be a terrific dessert in the heat of the summer!
1 3 oz pkg sugar free raspberry jello
3/4 cup boiling water
2 cups frozen raspberries (do not tha)
1 cup fat free Cool Whip, thawed
Mix boiling water and the package of jello in a large bowl and stir until the jello is completely dissolved, about 2 minutes or so.
Stir the frozen fruit into the jello and keep stirring until jello starts to thicken. Add 1/2 cup of this mixture to the cool whip and stir until blended.
Spoon cool whip mixture into 4 dessert dishes and cover with the remaining jello mixture.
Refrigerate for at least 15 minutes or until set.
Makes 4 servings.