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1
In a small bowl, stir together the gingersnap crumbs and lemon zest.
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2
Sprinkle a thin layer into dessert bowls or wine goblets.
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3
Set the remaining mixture aside.
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4
Put the boiling water and gelatin in a food processor or blender.
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5
Process until the gelatin is dissolved.
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6
If using ice cubes, stir them into the gelatin mixture until well blended or the ice has melted.
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7
If using cold water, stir until well blended.
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8
Add the whipped topping and cream cheese and process until smooth.
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9
Pour into the dessert bowls or wine goblets.
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10
Refrigerate until firm, about 1 hour.
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11
Meanwhile, in another small bowl, gently stir together 1 1/2 cups raspberries and the confectioners sugar and vanilla.
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12
Pour into a fine-mesh sieve.
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13
Using a rubber scraper, press the mixture back into the bowl.
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14
Discard the solids.
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15
Set aside.
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16
When the gelatin is firm, top with the raspberry mixture, then with the remaining gingersnap mixture.
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17
Garnish with the remaining 1/4 cup plus 2 tablespoons raspberries.
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18
Fresh raspberries are quite perishable, so dont count on keeping them in the refrigerator for more than a day or two after you buy them.
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19
Remove them from the container as soon as you get them home, and discard any moldy berries to keep the mold from spreading to the other berries.
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20
Blot the remaining berries with paper towels.
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21
If you arent going to eat the berries the day of purchase, spread the unrinsed berries in a shallow pan or on a plate, cover them with paper towels, then wrap the pan or plate in plastic wrap.
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22
For longer storage, first rinse the berries, drain them thoroughly, and pat them dry with paper towels.
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23
Spread them in a single layer on a baking sheet with shallow sides and freeze them.
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24
When they are solidly frozen, transfer them to an airtight plastic freezer bag and keep frozen for up to nine months.
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25
You dont need to thaw frozen raspberries before using them in recipes, but you may need to add a few minutes to the cooking time.
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26
Also, frozen berries exude more juice than their fresh counterparts, so when using frozen berries in pies, cobblers, crisps, and similar dishes, use less liquid and more thickener.
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27
(Per serving)
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28
Calories: 93
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29
Total fat: 1.0g
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30
Saturated: 0.5g
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31
Trans: 0.0g
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32
Polyunsaturated: 0.0g
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33
Monounsaturated: 0.5g
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34
Cholesterol: 2mg
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35
Sodium: 150mg
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36
Carbohydrates: 16g
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37
Fiber: 2g
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38
Sugars: 7g
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39
Protein: 3g
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40
Calcium: 61mg
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41
Potassium: 68mg
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42
1 other carbohydrate
