Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Gelatin Dessert | 1 envelope (7g) | 23 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3-ounce package raspberry flavored gelatin dessert
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups cold cooked rice
- 1 1/2 cups whipping cream, whipped
- 1/3 cup sliced almonds, toasted
- 1 1/2 cups fresh raspberries, divided
- =
Directions
Dissolve gelatin in boiling water in medium bowl; add cold water. Place bowl in ice water and stir until gelatin is the consistency of unbeaten egg whites; stir in rice. Fold in whipped cream until smooth. Lightly fold in almonds and 1 cup raspberries. Continue to stir gently (over ice) until thickened. Pour into dessert dishes. Chill until ready to use. Garnish with remaining 1/2 cup raspberries.