Raspberries Under the Snow Dessert

8-10
Servings
30m
Prep Time
5m
Cook Time
35m
Ready In

Recipe: #36857

April 28, 2021

Categories: Salads, Gelatin Salad



"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
OK

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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