Cream Cheese Raspberry Mold

By Nilson

Ingredients

• 1 large raspberry jello -can use diet
• 8 ounces cream cheese
• 1 1/2 cup boiling water
• 4 Tablespoons sugar--3 packets Splenda for Low Carb
• 1 cup chopped walnuts or pecans
• 1 package frozen raspberries (defrost, drain, reserve juice)
• when making for low carb sweeten the raspberries with Splenda see below

Preparation

Step 1

Dissolve jello in water and set aside.

Mix cheese, 2 Tablespoons juice and sugar. Drop by teaspoons into nuts and for balls. Place in mold. Add water to berry juice to make 1 1/2 cups liquid and add to jello mix. Add berries. When jello is cool but not set pour into mold and chill.

For Low Carb. Sweeten berries (about 1 cup). pour a bit of jello into bottom of mould and put cheese balls (about 13) on top and then pour partially set jello over all.

*Be careful not to use too many raspberries or it won't come out of the mold because it will be too dry.