Chilled Raspberry Cream Pie

Ingredients:

1/2 cup water 1 cup heavy cream 1/8 tsp. almond extract 3/4 cup sugar

1 envelope unflavored gelatin

10 oz. package frozen raspberries

2 tsp. fresh lemon juice

9 inch pie crust (baked and cooled)

Beat the cream and almond extract until stiff peak forms. Then put the sugar, gelatin, and water in a saucepan, over medium heat, until everything dissolves. Remove that from the heat, then put the berries and lemonjuice into it; stir until mixture thickens. Fold the whipped cream that was first made into the berry mixture (*Note: Do the stirring gently for fluffiness and fruit intactness) and spread in the pie crust. Finally, put it to set in the refrigerator (few hours or overnight).

For the first two weeks I didn’t leave my room very much. I tried to go out to the social activities in the lounge but not many other women were there. Sometimes I went to watch TV in the common room or check my email but no one else ever seemed to be around. I mostly went out of my room to just have tests done. About two weeks into my stay, two other women staying in antenatal came into my room wondering if I wanted to avoid another Salisbury steak Wednesday, and we could order a pizza instead. I was hesitant at first; after all, shouldn’t I just stay in my depressed little bubble? However, Wednesday’s hospital meal really was the worst and I made the choice to join them, and that was the best decision I ever made. There were about eight of us who decided to do the meal together, and it was the start of some amazing friendships. To this day (five years later) a group of us still get together several times a year and we always celebrate the babies’ birthdays together. Those who choose not to come out, or are unable due to distance, are still connected on social media. Now I am thankful for how it all turned out.

Chilled Raspberry Cream Pie

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