Ingredients
2 packages (.3 ounce each) sugar-free raspberry gelatin1-3/4 cups reduced-calorie reduced-sugar cranberry-raspberry juice, divided1 can (14 ounces) whole-berry cranberry sauce1 can (20 ounces) crushed pineapple, undrained2-1/2 cups frozen unsweetened raspberries, thawed1 cup reduced-fat sour cream2 tablespoons brown sugar1 cup reduced-fat whipped topping
Preparation
In a large bowl, dissolve gelatin in 1 cup boiling cranberry juice. Stir in cranberry sauce, breaking up mixture. Stir in remaining cranberry juice until blended. Cover and refrigerate until partially set, about 1-1/4 hours.
Fold in pineapple and raspberries. Transfer to an 11x7-in. dish coated with cooking spray. Refrigerate until firm. In a bowl, combine sour cream and brown sugar until blended. Fold in whipped topping. Spread over gelatin mixture. Serve immediately.
