Recipe - Raspberry Souffle Au Chocolat

2 pack (10oz) raspberries
1 pack Unflavored gelatin
One fourth cup Cold water
2 Egg whites
1 Jar (7oz) Marshmallow Creme
2 cup Cool Whip
2 ounce Semisweet chocolate; shaved

Puree one package of raspberries. Sprinkle gelatin over water. Then stir
over low heat until dissolved. Combine with pureed raspberries and chill
until it begins to thicken. Beat egg whites until soft peaks form.
Gradually add in marshmallow creame, beating until stiff peaks form. Fold
in raspberry mix and Cool Whip, then chocolate. Put in dishes. Chill until
firm. Top with remaining package of whole raspberries. VARIATIONS: (1)
MANGO: Substitute one mango pureed with 1 tablespoon lime juice for the
raspberries. Omit the chocolate. (2) APRICOT: Substitute 1 cup dried
apricots pureed with 1 tablespoon lime or lemon juice for the raspberries.
Omit the chocolate.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.