Title: Chilled raspberry souffle with raspberry sauce
 Categories: Desserts, Fruits, Low-fat, Jell-o, Diabetic
      Yield: 6 Servings
 
      1 pk (4-serving size)  JELL-O
           -Brand Raspberry Flavor
           -Sugar Free Gelatin
      1 c  Boiling water
      1 pk (10 oz.) BIRDS EYE Red
           -Raspberries in a Lite Syrup
           -thawed and divided
    1/2 c  Cold water
  1 1/2 c  Thawed COOL WHIP LITE
           -Whipped Topping
 
     Completely dissolve gelatin in boiling water. Place raspberries in
  blender container; cover.  Blend until pureed; strain. Stir 1/2 cup
  raspberry puree into gelatin. Add cold water. Chill until slightly
  thickened.  Gently stir in whipped topping with a wire whisk.
     Pour gelatin mixture evenly into six (6-ounce) custard cups or
  3-cup souffle dish lined with a paper collar. (See Note below). Chill
  until firm, about 3 hours.
     Unmold or remove collar.  Serve souffle with the remaining
  raspberry puree.  Makes 3 1/2 cups or 6 servings.
     Note:  To make collar, cut a piece of wax paper or foil long
  enough to wrap around dish and overlap slightly; fold in half
  lengthwise. Wrap doubled paper around dish, extending about 1 inch
  above rim; sercure with tape.
  
     Nutritional information per serving:  calories - 70, protein - 2
  gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium -
  50 mg. Diabetic Exchanges: Fruit - 1, Fat - 1/2.
  
     FROM:  There's Always Room for Sugar Free JELL-O