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Recipe by: gurvan
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See below ingredients and instructions of the recipe
1 pk Raspberry gelatin (6 oz.)
1 c Boiling water
2 pk 10 oz packages of frozen
Red raspberries, thawed but
Still cold
1 cn 8 oz. crushed pineappe
Undrained
2 Ripe bananas, cubed
2 c Dairy sour cream
Fresh raspberries
Lemon juice
Directions; dissolve gelatin in boiling water. Add thawed raspberries,
pineapple and cubed bananas. Chill mixture syrupy. Using a chilled
bowl and beaters, beat the sour cream until it stands in soft peaks,
about 5 minutes. Fold sour cream into gelatin mixture. Pour into a 2
quart mold which has been rinsed in cold water; chill until very
firm, at least 4 hrs. Unmold onto a chilled serving platter. Garnish
with fresh raspberries that have been dipped in lemon juice Source
Salads for all seasons by Miriam Loo's
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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