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RASPBERRY WHIP WITH RASPBERRY CREME

Type of Recipe: Desserts with Uncooked Fruit

Difficulty: Kids

List of Ingredients:
Raspberry Whip:
1 tbsp. Knox gelatin
1/4 cup gingerale
1/4 cup boiling water
3/4 cup sugar
1-1/2 tsp. grated lemon rind
2 tbsp. lemon juice
4 egg whites (save 2 yolks)
1 cup crushed raspberries

Raspberry Creme
1/4 cup butter
1 cup sugar
2 whole eggs
2 egg yolks
1 cup milk
1 tsp. vanilla
1 cup crushed raspberries

Directions:
Sprinkle gelatin on gingerale and allow to soften 3-5 minutes. Add boiling water. Stir until dissolved. Add lemon rind, juice, and berries. Chill until mixture begins to thicken. Mix on low speed until frothy. In another bowl beat the 4 whites and 3/4 cup sugar until stiff. Raspberry Whip:
Add the whites to the gelatin mixture and continue to whip until it holds its form. Choose your best molding method (wet, Tupperware, etc.). Chill at least 4 hours. Unmold and serve with creme.

Raspberry Creme:
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then yolks. slowly stir in milk and vanilla. Now heat it over boiling water until it is a thin custard. Add berries. Cool it. Serve over Raspberry Whip. Of course, the Whip can be a separate light dessert on its own and the Creme can go over practically anything.

Source:
Sandhill Berries farm in western Pennsylvania, which grows many different kinds of raspberries and other fruit. This recipe is on their website, www.sandhillberries.com

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