Rating: 4 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This is a deliciously light dessert that works well for summer picnics or even between cake layers. My Peruvian mother-in-law was kind enough to give me this recipe, and I thought you might like it, as well.

Recipe Summary

prep:
10 mins
cook:
5 hrs
total:
5 hrs 10 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a small saucepan. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).

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  • Pour evaporated milk into a large bowl, and whip with a hand mixer until fluffy and doubled in volume. While continuing to beat, slowly pour in cooled gelatin. When all of the gelatin has been incorporated, pour the mixture into a mold or bowl and chill until set, about 3 hours. Once set, serve garnished with raspberries.

Nutrition Facts

241 calories; protein 8g; carbohydrates 40.8g; fat 5.9g; cholesterol 21.9mg; sodium 165.5mg. Full Nutrition
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