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September 1998 Issue
Raspberry Tortello
by Ronda L. Halpin
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Ok, I know the question you're asking - What's a tortello? - right? Well, it's a combination of a traditional torte and jello. After serving this delightful dessert one evening, my father-in-law asked me what I called it. As usual, my answer was something like:
    "Ummm...well...what do you think I should call it?"
After some interesting discussion, he proudly announced that what I had made was Raspberry Tortello. What a nice happy name.

While I will admit that you can't beat fresh raspberries in this fruity dessert, it is also quite tasty with the frozen variety. When the raspberry patch is overly generous in July, I often find myself freezing large quantities of them for future use. While I wouldn't suggest adding them to a fresh fruit salad, putting them in with the jello is a great use. Since I add a little sugar to my raspberries before I freeze them, I skip the sugar called for in the recipe. You can play it by ear depending on what you're using. The main goal is to end up with 3 cups of berries and about 1/2 cup of juice. The sugar helps achieve that with fresh berries.

Here's hoping that this fruit delight will give you a fond memory of the warm days of summer that are fading so quickly this month. Enjoy!


Raspberry Tortello

  • 3 c. fresh or frozen raspberries
  • 1/4 c. sugar (less if using frozen)
  • 2 - 3 oz. packages raspberry jello
  • 2 1/2 c. boiling water
  • 2 T. lemon juice
  • 8 oz. package low fat cream cheese
  • 1 c. powdered sugar
  • 2 tsp. vanilla
  • 2 c. nonfat Cool Whip
  • 1 graham cracker crust in a 9x13-inch baking pan
Mix sugar and raspberries and allow juice to form. Then mix jello with boiling water until dissolved. Add raspberry/sugar mixture and lemon juice and mix. Refrigerate for 1 1/2 hours or until very thickened.

In a large mixing bowl, cream together cream cheese, powdered sugar, and vanilla. Fold in Cool Whip.

Carefully spread the mixture evenly over the graham cracker crust. Then pour the raspberry jello mixture over that. Chill in the refrigerator for at least 2 hours. Serve cold.

  • Yields: 1 - 9x13-inch pan
  • Preparation Time: 2 hours plus final chilling

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