Raspberries Under the Snow Dessert
"During the depression and during WWII, people had to practice austerity. First Lady Eleanor Roosevelt prided herself in meals that cost 7 1/2 ¢ per serving! Gelatin, fresh fruit and soft cheeses were seasonally plentiful, not rationed and commonly served as salads. This one is typical."
- Serving Size: 1 (172.8 g)
- Calories 286.3
- Total Fat - 15.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 46.6 mg
- Sodium - 192.9 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.1 g
- Sugars - 26.2 g
- Protein - 4.2 g
- Calcium - 68.4 mg
- Iron - 0.3 mg
- Vitamin C - 4.1 mg
- Thiamin - 0 mg
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute.
In a small saucepan, combine half-and-half and sugar.
Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved.
In a large bowl, beat cream cheese until smooth.
Fold in gelatin mixture. Stir in vanilla.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
In a small bowl, dissolve raspberry gelatin in boiling water. Stir in raspberries until blended. Carefully spoon over cream cheese layer. Cover and refrigerate at least 4 hours.
Unmold onto a serving plate; garnish with fresh berries if desired.
Tips & Variations
- Jello mold