Monday, April 1, 2013

Lo-Fat Raspberry Dessert

I use this recipe when I need to take a dessert for a large number of people.
It can be made with sugar free jello and low fat cool whip. It is light and fresh and
is delightful in the summer. Oh so Lovely!

Raspberry Layered Dessert
    • Pastry:
      • 1/2 cup margarine
      • 1 1/2 cup flour
      • 2 tbs sugar (mix)
      • Press in 13 x 19 and bake at 350 degrees until lightly brown, cool.
    • Creme filling:
      • 8 oz cream cheese
      • 1/2 cup margarine
      • 2 cups powdered sugar
      • Mix with beater until lumps are gone
      • Spread over pastry layer
    • Optional 1 cup chopped nuts over cream cheese layer
    • Layered 3:
      • 1-3 oz package raspberry jello (sugar free can be used)
      • 2 packages frozen raspberries or 2 cups fresh raspberries (more or less)
      • 1/2 cup boiling water (mix water and jello until dissolved) add ice cubes to set quicker and then once it starts to thicken remove ice and add free cool whip.
      • Refrigerate
    • Layer 4:

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