Snowdrop Dessert Salad

• 1 pkg (10-oz) frozen raspberries, thawed
• 1 pkg (3-oz) raspberry gelatin
• 1 cup boiling water
• Cold water
• 1/2 tsp grated lemon rind
• 1/4 cup lemon juice
• Dash salt
• 1 cup miniature marshmallows
• Slivered almonds, toasted

Drain raspberries, reserving syrup. Dissolve gelatin in boiling water. Add cold water to raspberry syrup to make 3/4 cup; add to gelatin with lemon rind, juice and salt. Chill until mixture mounds on spoon.

With scissors, snip marshmallows into halves or quarters. Fold raspberries, marshmallows and almonds into gelatin; turn into 4-cup mold and chill until firm.

Yield: 4-5 servings