Ingredients

Preparation time: 45 minutes
Yield: 16 servings

2 packages (10 oz.) frozen raspberries
2 envelopes unflavored gelatin
4 eggs, separated
2/3 cup milk
Sugar
1 1/2 teaspoons vanilla
1 1/2 cups amaretti cookies
2 cups heavy cream
Fresh raspberries
Mint leaves

Directions

Early in the day thaw and strain raspberries; discard seeds. Sprinkle 1 envelope gelatin over raspberry puree; let stand 1 minute to soften gelatin slightly. In saucepan over low heat, cook raspberry mixture until gelatin dissolves completely, stirring often. Refrigerate until mixture mounds slightly when dropped from a spoon, about 45 minutes, stirring occasionally. In saucepan, with wire whisk, beat egg yolks, milk and 1/3 cup sugar. Sprinkle with 1 envelope gelatin; let stand 1 minute. Over low heat, cook until mixture thickens and coats a spoon, about 10 minutes. Do not boil or mixture will curdle. Stir in vanilla; refrigerate, stirring often, until mixture mounds slightly. Meanwhile, coarsely crush cookies. In bowl with mixer at high speed, beat egg whites to soft peaks. Gradually add 1/3 cup sugar, beat to stiff peaks. In another bowl, whip cream. Fold half of the beaten whites and half the cream into each gelatin mixture. In bowl, layer half of crumbs, then vanilla creme, rest of crumbs, then raspberry creme. Refrigerate until set; garnish with fresh raspberries and mint.

Each serving contains 242 calories; 17 gm fat; 19 gm carbohydrate; 33 mg sodium; 95 mg cholesterol.