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“This is a recipe that I found in a local newspaper, I haven't tried it yet, but thought I'd share it with you, sounds very good!!”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, puruée 1 1/2 cups of the raspberries. In top of double boiler, combine gelatin with orange juice and heat, stirring, until dissolved; pour over raspberries. Stir in orange rind, 2 tablespoons sugar and yogurt.
  2. Beat egg white until stiff, gradually add 2 tablespoons sugar and beat until shiny. Fold beaten egg white into raspberry mixture. Pour into 3-cup ring mold that has been rinsed with cold water. Chill for about 2 hours, or until firm.
  3. Turn out onto a serving plate and fill center of ring with remaining raspberries, sprinkling a few around the outside. Garnish with a few fresh mint leaves, if desired,.

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