Serves: 8
Total Calories: 184
1. In saucepan, soften gelatin in cold water with salt heat, stirring to dissolve.
2. Purée berries in blender or food processor, reserving 8 whole berries for garnish. Press purée through sieve to remove seeds. Combine dissolved gelatin with purée, lemon juice, and splenda. Place over ice, stirring often until thickened.
3. Beat egg whites until stiff fold into berry mixture then into whipped cream. Spoon into individual dessert dishes chill for 2 hours or longer. To serve, sprinkle with toasted almonds and place a raspberry in center of each serving.
This Cold Raspberry Soufflé 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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