1 tablespoon unflavored gelatin
2 tablespoons cold water
1 1/2 cups nonfat milk
1/4 teaspoon salt
1/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip Lite®
1/2 pint raspberries
Servings: 4
1. Sprinkle gelatin over cold water to soften.
2. Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened.
3. Fold in whipped topping. Spoon into stemmed glasses and chill until set.
4. Puree raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve.
2 tablespoons cold water
1 1/2 cups nonfat milk
1/4 teaspoon salt
1/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip Lite®
1/2 pint raspberries
Servings: 4
1. Sprinkle gelatin over cold water to soften.
2. Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened.
3. Fold in whipped topping. Spoon into stemmed glasses and chill until set.
4. Puree raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve.
