Instructions: Sprinkle gelatin over cold water to soften.

Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened. Fold in whipped topping.

Spoon into stemmed glasses and chill until set.

Puree raspberries with remaining two tablespoons sugar and strain.

Spoon over chilled almond cream and serve.

Makes four servings.

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