Raspberry Dessert Recipe
Raspberry Dessert Ingredients
- 1 tbsp. plain gelatin
- 1/2 cup cold milk
- 3 slightly beaten egg yolks
- 1 1/2 cups milk
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 egg whites, stiffly beaten
- 1 cup whipping cream, whipped
- 1 large angel food cake (10 inches)
- 2 packages (10 oz. each) frozen raspberries, thawed
Directions for Raspberry Dessert
Soften gelatin in 1/2 cup cold milk. Cook yolks, 1 1/2 cup cold milk and 1/2 cup sugar in top of double boiler, stirring constantly until mixture coats a spoon. Add gelatin and vanilla; stir until dissolved. Chill until partly set. Gradually beat remaining 1/4 cup sugar into stiffly beaten egg whites. Fold into first mixture with whipped cream. Tear cake intolarge pieces; place in a 13 X 9 X 2 inch pan. Pour cream mixture over cake. Chill for several hours or until firm. Blend cornstarch with small amount of raspberry juice in a pan. Add remaining juice and raspberries; cook until slightly thickened and clear. Chill. Top each serving with sauce. Makes 16 servings.
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