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Raspberries Under the Snow Dessert
8-10
Servings
Servings
30m PT30M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
35m
Ready In
Ready In
"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."
Original recipe yields 8-10 servings
Ingredients
Nutritional
- 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
Step 1
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 1 minute.
Step 2
In a small saucepan, combine half-and-half and sugar.
Step 3
Cook and stir just until mixture comes to a simmer. Remove from the heat; stir into gelatin until dissolved.
Step 4
In a large bowl, beat cream cheese until smooth.
Step 5
Fold in gelatin mixture. Stir in vanilla.
Step 6
Pour into a 6-cup mold coated with cooking spray. Refrigerate until set but not firm, about 45 minutes.
Step 7
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.
Step 8
Unmold onto a serving plate; garnish with fresh berries if desired.
Tips & Variations
- Jello mold
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