• 6 ounces raspberry gelatin
• 2 cups boiling water
• 10 ounces frozen raspberries, thawed
• 2 cups canned whole berry cranberry sauce, or jellied
• 2 Tbs. lemon juice
• 2 cups light frozen dessert topping

Dissolve gelatin in boiling water. Add raspberries, cranberry sauce and lemon juice. Beat until mixed thoroughly. Place mixture in a mold or a 9 inch square glass dish and chill overnight. Frost with whipped topping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 257, fat 2.6g, 9% calories from fat, cholesterol 2mg, protein 3.1g, carbohydrates 58.2g, fiber 2.3g, sugar 55.8g, sodium 84mg, diet points 5.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 2.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.5, Sugar: 1.2, Very lean meat protein: 0.0

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