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1/3
cup sugar
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1
tablespoon all-purpose flour
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2
teaspoons unflavored gelatin
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1 1/4
cups fat-free milk
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1/2
teaspoon vanilla
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1/2
teaspoon finely shredded lemon peel
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1/2
8 ounce container fat-free frozen whipped dessert topping, thawed
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2
medium passion fruit
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1
cup fresh raspberries or frozen loose-pack raspberries
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1/4
cup water
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3
tablespoons sugar
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2
teaspoons cornstarch
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Fresh raspberries (optional)
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Mint sprigs (optional)
1. Stir together sugar, flour, and gelatin in a heavy medium saucepan. Stir in the fat-free milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more.
2. Remove from heat. Pour into medium bowl. Stir in vanilla and lemon peel. Cover with plastic wrap; chill about 1-1/2 hours or until partially set (consistency of unbeaten egg whites), stirring occasionally. Fold in the whipped topping. Pour mixture into stemmed dessert glasses. Cover and chill about 2 hours or until set.
3. Cut passion fruit in half. Scoop out pulp and seeds, and place in a medium saucepan. Add raspberries, water, the 3 tablespoons sugar, and cornstarch. Cook and stir over medium heat until mixture is bubbly. Cook and stir 2 minutes more. Remove from heat. Cool slightly. Strain sauce through a sieve to remove seeds. Cool thoroughly.
4. Serve with Raspberry and Passion Fruit Sauce and, if desired, fresh raspberries and mint sprigs. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 145,
- Protein (gm) 3,
- Carbohydrate (gm) 32,
- Cholesterol (mg) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 7,
- Sodium (mg) 40,
- Starch () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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