My mother-in-law shared this recipe with me just recently and suggested I use it for Valentine's Day-I agree. It is light and fruity and could be made with other varieties of berries such as strawberries, blueberries, etc.
Ingredients: 30 vanilla wafer cookies, 3 tablespoons melted butter, 1 box (3 ounce) raspberry gelatin, 1 container (6 ounces) raspberry yogurt, 1 container (16 ounces) frozen whipped topping, thawed and divided, (OR: I used 1 cup of whipping cream, whipped), 3 cups fresh raspberries, divided, 1/4 cup raspberry preserves, melted.
Instructions: Lightly coat an 8-inch springform pan with removable bottom with nonstick cooking spray. In food processor, pulse cookies 5 times, or until fine crumbs form (about 1 cup). OR: place cookies in resealable plastic bag and crush with rolling pin. In small bowl, combine crumbs and melted butter; press mixture into bottom of prepared pan. Freeze crust until needed.
In medium bowl, combine raspberry gelatin and 1 cup boiling water, stirring until gelatin is dissolved. Let cool at room temperature 30 minutes or until gelatin just starts to thicken. Whisk yogurt into gelatin. Stir 1/2 of the whipped topping (or cream) into gelatin mixture. Gently fold in 1/2 of the raspberries. Pour gelatin mixture into prepared pan. Chill for 4 hours or overnight.
Remove cake from pan and transfer to serving platter. Spoon remaining whipped topping (or cream) into pastry bag fitted with small star tip. Pipe a double row border around the cake. Spoon preserves into center of cake. Arrange raspberries on preserves. Garnish with fresh mint sprig, if desired.
*I found it easier to spread the preserves first and pipe the whipped cream second, ending with placing the raspberries on top.
I believe this recipe came from the magazine "First for women", 9/6/10, pg. 54.
"Let's Bake a Cake!"
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