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Easy, Elegant Raspberries, Chocolate Sauce

December 21, 1989

Impress Christmas dinner guests with a dessert that can be prepared ahead of time, but is still elegant and luscious. Frozen Raspberry Dessert With Chocolate Sauce is smooth, light in texture and looks and tastes as if you spent hours in the kitchen.

But with unflavored gelatin as the secret ingredient, the dessert can be prepared well in advance and frozen until serving time. Decorate with whipped cream rosettes and the decadent sauce.


1 envelope unflavored gelatin

1/4 cup cold water

2 (10-ounce) packages frozen raspberries in light syrup, thawed

1/2 cup cranberry-raspberry juice or cranberry juice cocktail

1/4 cup sugar

1 teaspoon lemon juice

3/4 cup frozen whipped topping, thawed

1 cup whipping cream

1 (6-ounce) package semisweet chocolate pieces

Fresh raspberries

Mint leaves

Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

Place raspberries in blender or food processor container and blend until chopped. Strain to remove seeds, then return to blender. With machine running, gradually add juice, gelatin, sugar and lemon juice through feed cap.

Pour mixture into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 30 minutes. Fold in whipped topping, then pour into 8 1/2-x4 1/2-inch loaf pan. Freeze 6 hours or until firm.

Meanwhile, bring whipping cream to boil in medium saucepan. Remove from heat, then stir in chocolate until melted.

Unmold raspberry dessert onto platter and serve with chocolate sauce. Garnish with fresh raspberries and mint leaves. Makes 8 servings.

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