Refrigerate vanilla ice cream 30-40 minutes to soften. Have an 8-10 cup bundt pan or ring mold ready. Bring water to a boil in 3 quart saucepan. Remove from heat. Stir in gelatin with rubber spatula until dissolved. Add raspberries & stir until thawed & blended. If gelatin starts to set while raspberries are thawing, heat gently until it liquefies. Stir in softened ice cream. Pour into bundt pan. Refrigerate at least 8 hours until firm. To unmold, dip pan up to rim in warm, not hot, water. Invert serving plate over pan. Shake pan gently from side to side to release dessert. Garnish with berries, cream & mint. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 196.1mg||7 %|
|Potassium 4.9mg||0 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 35.8g|
|Protein 3.1g||4 %|
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Calories per serving: 156
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