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Raspberry Pudding

  • Serves 4.


  • 3 cups fresh or frozen raspberries
  • 1/4 cup sugar
  • 1 Tablespoon unflavored gelatin
  • 2 teaspoons lemon juice
  • 4 cups chilled whipped cream
  • Fresh mint for garnish


Combine raspberries and sugar in saucepan. Heat and stir over medium heat until mixture turns to liquid. Remove from heat, stir in gelatin and lemon juice. Scrape into a large bowl. Cool for 10 minutes. Whip the whipped cream until soft peaks form. Mix one cup of whipped cream with raspberry mixture until combined. Fold in remaining whipped cream and chill. Serve in tall, pretty glasses and garnish with fresh mint.

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