Serves: 8
Total Calories: 220
1. Divide cream cheese into 18 equal portions shape into small balls. Roll in nuts, pressing hard enough to make nuts cling to cheese set aside.
2. In a medium bowl pour boiling water over gelatin. Stir until gelatin is dissolved. Add raspberries and stir until thawed. Pour 1/2 cup mixture into a 4-cup mold. Arrange cheese balls in mold cover and chill just until set, about 30 minutes. Gently pour remaining gelatin over balls. Cover and chill until firm.
3. Unmold onto a chilled plate. Garnish with lettuce leaves.
This Raspberry And Cream Cheese Mold recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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