Recipe for cooking cran-raspberry sherbet mold

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

Cran-Raspberry Sherbet Mold

2 (3 oz.) boxes raspberry Jell-O
1 1/2 C. boiling water
1 (16 oz.) can jellied cranberry sauce
2 C. raspberry sherbet, softened
1 Tbsp. lemon juice

In lrg. bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 min. or until slightly thickened.

Fold in sherbet and lemon juice. Transfer into 6-C. ring mold sprayed with nonstick spray. Refrigerate until firm.

Unmold and decorate with raspberries or cranberries.