1 (1/4 oz.) env. unflavored gelatin
1/2 c. raspberry liqueur
1/2 c. sugar
1 (10 oz.) pkg. frozen raspberries in syrup, thawed partially
1/2 c. half and half
1 (16 oz.) carton (2 c.) light sour cream

CHOCOLATE DRIZZLE:

1 c. real semi-sweet chocolate chips
1 tbsp. vegetable oil
Fresh raspberries

In 1 quart saucepan combine gelatin and raspberry liqueur. Cook over medium heat, stirring occasionally, until gelatin is dissolved, 3 to 5 minutes. Add sugar and continue cooking until sugar is dissolved (1 minute); set aside.

Pour raspberries into blender; blend at high speed until smooth. Pour raspberries through sieve to strain seeds. Return raspberries to blender. Add half and half and warm gelatin mixture. Blend at high speed until smooth (30 seconds). Pour into large bowl; add light sour cream. Stir with wire whisk until smooth. Pour mixture into 9"x5" loaf pan. Cover; freeze for 8 hours or overnight.

Remove raspberry freeze from freezer 15 minutes before serving. Before serving combine semi sweet chocolate chips and vegetable oil in 1 quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted, 3 to 4 minutes. Remove from heat. Place 2 tablespoons melted chocolate onto serving plate. Top with 2 to 3 small scoops raspberry freeze. Drizzle scoops with remaining chocolate. Garnish with fresh raspberries. Yield: 8 servings.

1/2 cup cranberry-raspberry juice may be substituted for 1/2 cup raspberry liqueur.