Terrific all by itself, this lemon cream is even more delicious with a double dose of raspberries, plus gingersnaps and lemon zest.

　　

Ingredients

Serves 6; 1/2 cup per serving

　　8 low-fat gingersnaps (lowest sodium available), finely crushed

　　1 teaspoon grated lemon zest

　　3/4 cup boiling water

　　1 box (4-serving size) sugar-free lemon gelatin

　　1 cup ice cubes or 2/3 cup cold water

　　1 cup frozen fat-free whipped topping, thawed in refrigerator

　　2 ounces fat-free cream cheese

　　1 1/2 cups fresh or frozen unsweetened raspberries, thawed if frozen, and 1/4 cup plus 2 tablespoons fresh raspberries (optional), divided use

　　1 tablespoon confectioners’ sugar

　　1/4 teaspoon vanilla extract

　　

Step 1

In a small bowl, stir together the gingersnap crumbs and lemon zest. Sprinkle a thin layer into dessert bowls or wine goblets. Set the remaining mixture aside.

　　

Step 2

Put the boiling water and gelatin in a food processor or blender. Process until the gelatin is dissolved.

　　

Step 3

If using ice cubes, stir them into the gelatin mixture until well blended or the ice has melted. If using cold water, stir until well blended.

　　

Step 4

Add the whipped topping and cream cheese and process until smooth. Pour into the dessert bowls or wine goblets. Refrigerate until firm, about 1 hour.

　　

Step 5

Meanwhile, in another small bowl, gently stir together 1 1/2 cups raspberries and the confectioners’ sugar and vanilla. Pour into a fine-mesh sieve. Using a rubber scraper, press the mixture back into the bowl. Discard the solids. Set aside.

　　

Step 6

When the gelatin is firm, top with the raspberry mixture, then with the remaining gingersnap mixture. Garnish with the remaining 1/4 cup plus 2 tablespoons raspberries.

　　

Cook’s Tip on storing Fresh Raspberries

Step 7

Fresh raspberries are quite perishable, so don’t count on keeping them in the refrigerator for more than a day or two after you buy them. Remove them from the container as soon as you get them home, and discard any moldy berries to keep the mold from spreading to the other berries. Blot the remaining berries with paper towels. If you aren’t going to eat the berries the day of purchase, spread the unrinsed berries in a shallow pan or on a plate, cover them with paper towels, then wrap the pan or plate in plastic wrap. For longer storage, first rinse the berries, drain them thoroughly, and pat them dry with paper towels. Spread them in a single layer on a baking sheet with shallow sides and freeze them. When they are solidly frozen, transfer them to an airtight plastic freezer bag and keep frozen for up to nine months.

　　

Cook’s Tip on using frozen Raspberries

Step 8

You don’t need to thaw frozen raspberries before using them in recipes, but you may need to add a few minutes to the cooking time. Also, frozen berries exude more juice than their fresh counterparts, so when using frozen berries in pies, cobblers, crisps, and similar dishes, use less liquid and more thickener.

　　

Nutrition information

Step 9

(Per serving)

　　

Step 10

Calories: 93

　　

Step 11

Total fat: 1.0g

　　

Step 12

Saturated: 0.5g

　　

Step 13

Trans: 0.0g

　　

Step 14

Polyunsaturated: 0.0g

　　

Step 15

Monounsaturated: 0.5g

　　

Step 16

Cholesterol: 2mg

　　

Step 17

Sodium: 150mg

　　

Step 18

Carbohydrates: 16g

　　

Step 19

Fiber: 2g

　　

Step 20

Sugars: 7g

　　

Step 21

Protein: 3g

　　

Step 22

Calcium: 61mg

　　

Step 23

Potassium: 68mg

　　

Dietary Exchanges

Step 24

1 other carbohydrate

　　American Heart Association Low-Salt Cookbook, 4th Edition