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Prep 15min
Total2hr15min
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Ingredients
2
envelopes unflavored gelatin
3/4
cup lemon juice
1/2
cup boiling water
1/2
cup sugar
2
tablespoons grated lemon peel
4
cups whipping (heavy) cream
1/3
cup sugar
2
packages (10 ounces each) frozen raspberries in syrup, thawed
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Steps
1
Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
2
Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.
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Searching for the perfect garnish? Edible flowers make an elegant statement. Adorn your lemon cream with pansies, violas or nasturtiums. Plain or sugar-coated edible flowers add a splash of color and flavor to any dish. You can use your own untreated edible flowers, or find them in the produce section of specialty grocery stores.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Calories from Fat
225
Total Fat
25 g
Saturated Fat
15 g
Cholesterol
90 mg
Sodium
35 mg
Potassium
150 mg
Total Carbohydrate
30 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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