Recipe for cooking cran-raspberry mold

Low-Fat and Low-Calorie Recipes :: Gelatin Desserts

Cran-Raspberry Mold

2 (3 oz.) or 1 (6 oz.) box raspberry flavored gelatin
1 3/4 C. boiling water
1 (20 oz.) can crushed pineapple
1 (16 oz.) can whole cranberry sauce
1 C. dairy sour cream

In a bowl dissolve gelatin in boiling water. Add undrained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set by placing bowl into a lrg.r bowl of ice water or chill in refrigerator.

Pour half of the gelatin mixture into a 6 1/2-C. ring mold. Chill until almost firm. Let the remaining gelatin stand at room temperature.

In sm. bowl stir sour cream; spread evenly over the almost firm gelatin in the mold. Gently spoon the remaining gelatin mixture on top of the sour cream layer. Chill until firm.

Unmold onto servings plate.

Makes approximately 12 servings.