Raspberry Cream Souffle - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen raspberries
1/2 c. sugar
1 c. milk or water
4 envelopes unflavored gelatin
2 c. heavy cream
1 (8 oz.) container creamy cottage cheese

Preparation

Thaw raspberries and add sugar.
Pour milk, or water into saucepan.
Sprinkle gelatin on top and let stand until softened. Melt gelatin over low heat, stirring often.
Stir mixture into raspberries and refrigerate until stiff.
Stir often as it thickens quickly.