| | Directions | | PUDDING: In a small bowl, combine gelatin and 1/4 cup milk; let stand for 1 minute. In a saucepan, combine sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes or small bowls; refrigerate for at least 2 hours. SAUCE: Meanwhile, strain raspberries to remove seeds. Combine cornstarch, raspberry pulp and jelly in a saucepan; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Chill for at least 1 hour. Pour sauce over pudding just before serving. Serves 6. |
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| Ingredients | | - |  | Pudding |
| - | | 1 envelope unflavored gelatin (.25 ounce envelope) |
| - | | 1 1/4 cups milk, divided |
| - | | 1/2 cup sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon vanilla extract |
| - | | 1 1/3 cups flaked coconut, toasted |
| - | | 1 cup whipping cream, whipped |
| - | | Sauce |
| - | | 1 package frozen raspberries, thawed (10 ounce pkg) |
| - | | 1 1/2 teaspoons cornstarch |
| - | | 1/2 cup Healthy Purple Black Currant Jelly |
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