Raspberry Jello

1 package (.3 ounce) sugar-free raspberry gelatin

1 cup boiling water

1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix

1 cup cold water

1 package (12 ounces) frozen unsweetened raspberries, thawed

1.In a large bowl, dissolve gelatin in boiling water; set aside. In a small saucepan, combine the pudding mix, water and raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened.

2.Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight. 

Yield: 8 servings.

Nutrition Facts: 1 serving equals 33 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fruit.