Saint Nicks Raspberry Salad Home for the Holidays p.35
2 4 serving size pkgs. sugar free raspberry gelatin 2 cups boiling water 3 cups frozen unsweetened raspberries, partially thawed 1 8 oz. pkg. fat free Philadelphia cream cheese 1 cup cool whip free 1 tsp. coconut extract 3-4 drops green food coloring 1 cup miniature marshmallows 2 tbsps. flaked coconut
In a large bowl combine the dry gelatin and boiling water. Mix well to dissolve gelatin. Stir in the partially thawed raspberries. Pour this mixture into a 8x8" dish. Refrigerate until firm about 2 hours. In a large bowl stir the cream cheese with a spoon until soft. Add the cool whip, coconut extract and green food coloring. Mix gently to combine then fold in the marshmallows. Spread this evenly over the set gelatin mixture. Evenly sprinkle the coconut over the top. Refrigerate at lease 30 minutes to let those top ingredients melt. Cut into 8 servings.
97 calories; 1 gram fat; 2 grams of fiber per serving.
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