Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 25 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6|
|Calories from Fat: 97 (42%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 14.2mg||4 %|
|Sodium 173mg||6 %|
|Potassium 120.9mg||3 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 27.9g|
|Protein 5.8g||8 %|
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Calories per serving: 231
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