Orange-Raspberry Terrine

• 1-1/2 cups boiling water
• 2 pkg. (10.2 g each) Jell-O No Sugar Added Orange Jelly Powder
• 1 cup ice cubes
• 1/2 cup orange juice
• 2 cups thawed Cool Whip Light Whipped Topping
• 2 cups frozen raspberries (1/2 of 600-g pkg.), thawed
• 1 Tbsp. granulated sugar substitute
• 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. water
• 1 tsp. Minit Tapioca

1. Add boiling water to jelly powders in medium bowl; stir 2 min.
2. until completely dissolved.
3. Add ice and juice; stir until ice is melted.
4. Refrigerate 10 min.
5. or until slightly thickened.
6. Whisk in Cool Whip; pour into 9x5-inch loaf pan sprayed with cooking spray.
7. Refrigerate 4 hours or until firm.
8. Meanwhile, bring berries, sugar substitute, lemon juice and water to boil in medium saucepan on medium heat, stirring frequently; cook and stir 2 min.
9. Stir in tapioca; cook and stir 1 min.
10. or until thickened.
11. Refrigerate until ready to serve.
12. Unmold terrine onto platter.
13. Serve topped with raspberry sauce.

boiling water, sugar, orange juice, frozen raspberries, sugar substitute, lemon juice, water, tapioca

Taken from www.kraftrecipes.com/recipes/orange-raspberry-terrine-136427.aspx (may not work)