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12 ozpkg. frozen raspberries
3 ozpkg, raspberry gelatin
1/2 cwhipping cream, whipped
How to Make RASPBERRY ROSE WINE MOUSSE
- Thaw berries, drain juice into measuring cup. Add enough rose wine to measure 1 1/2 cups. Heat to boiling. Add gelatin and sugar, stir to dissolve. Cool until slightly thickened; beat until fluffy. Fold in whipped cream and raspberries. Spoon into serving dishes. Chill. Makes 6 servings.