2 C. cold water, divided

1 T. plain gelatin (measure – one packet will not contain 1 level T.)

1 T. sugar

1 C. orange juice with pulp

1/2 tsp. orange extract

1 navel orange, peeled, sectioned, and cut into small chunks

1 C. raspberries, fresh or frozen loosepack

Whipped cream (aerosol)

 

Place 1/2 C. water in a saucepan. Sprinkle on the gelatin. Allow to stand for 10 minutes. Gradually add the remaining 1 1/2 C. water while whisking constantly to partially dissolve the gelatin. Add the sugar. Cook over medium heat, whisking constantly, for 2 minutes, or until the gelatin is dissolved. Remove the saucepan from the heat. Stir in the orange juice and extract. Pour the mixture into an 8″ x 8″ baking dish. Refrigerate for 1 1/2 hours, or until partially gelled. Fold in the orange and raspberries. Cover and refrigerate for at least 2 hours, or until set. Serve with a spritz of whipped cream (2 T. per serving).

 

Yield: 9 servings

Calories: 66

Fat: 2g

Fiber: 1g