3 oz. raspberry Jello
1 lb. stewed tomatoes
3/4 c. boiling water
Dash Tabasco

TOPPING:

Pint of sour cream
Tbsp. Horseradish
1/4 tsp. salt
1/2 tsp. sugar

Dissolve Jello in boiling water. Stir in cut-up stewed tomatoes with juice. Add Tabasco to taste. (Can use sugar free Jello for low cal treat.) Pour into bowl or mold. Chill until set.

Stir all topping ingredients together and serve as accompaniment to Jello.