INGREDIENTS

INSTRUCTIONS

Frozen, unsweetened, thawed.  Serve this dessert with whole fresh
raspberries in the summer or, in  winter, puree frozen raspberries to
serve as a sauce.  Crust: In bowl, combine crumbs, almonds and sugar;
mix in butter. Pat  into 8-inch (2 L) square glass baking dish. Bake in
350 F (180 C)  oven for 10 to 15 minutes or until fragrant and lightly
browned. Let  cool on rack.  Custard Layer: Meanwhile, in heavy
saucepan, stir sugar with  cornstarch; whisk in milk and cook over
medium-low heat, stirring  constantly, for 5 to 10 minutes or until
slightly thickened and  smooth. In bowl, whisk egg yolks; stir in half
of the hot milk  mixture. Return egg yolk mixture to pan; cook,
stirring constantly,  for about 3 minutes or until thickened. Remove
from heat; stir in  vanilla.  Stir gelatin into cold water; let stand
for 1 minute, then stir half  of the mixture into custard. Cover and
set remaining gelatin mixture  aside for raspberry layer. Lay plastic
wrap directly on surface of  custard; let cool. Pour over crust and
refrigerate until set, about 2  hours.  Raspberry Layer: Press
raspberries through food mill or fine sieve to  mask, remove seeds and
make about 1 cup (250 mL). Transfer to small  saucepan; add sugar and
cook over medium heat for 2 minutes, stirring  to dissolve sugar.
Remove from heat; stir in lemon juice and reserved  gelatin mixture
until gelatin is dissolved. Chill until consistency  of raw egg whites.
Whip cream; fold in raspberry mixture. Spread over custard; cover and
refrigerate until set, about 4 hours. (Dessert can be covered and
refrigerated for up to 2 days.) Cut into squares to serve with forks.
Makes 8 servings.  To toast almonds, spread on baking sheet and bake in
350 F (180 C)  oven for 5 to 7 minutes or until golden.  Typos and
'Busting' courtesy of Peg Baldassari, March 18, 1998.  Recipe by:
Canadian Living  Posted to recipelu-digest by Peg Baldassari
<Baldassari@compuserve.com> on Mar 18, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 445
Calories From Fat: 228
Total Fat: 26g
Cholesterol: 133.5mg
Sodium: 94.4mg
Potassium: 184.3mg
Carbohydrates: 48.4g
Fiber: <1g
Sugar: 43.7g
Protein: 6.3g