1 (10 oz.) pkg. frozen red raspberries, thawed
1 pkg. red raspberry gelatin
1 c. hot water
1 tbsp. lemon juice
Dash of salt
1 (6 oz.) can (2/3 c.) evaporated milk, chilled icy cold
Few drops red food coloring

Drain raspberries, reserving syrup. Dissolve gelatin in hot water. Add reserved syrup, lemon juice, and salt. Chill until partially set. Add milk. Beat at high speed on mixer until fluffy and soft peaks form, about 4 minutes. Fold in raspberries. Tint with red food coloring. Pour into 1 quart mold. Chill until firm. Trim with dessert topping, if desired. Makes 6 servings.