Instructions: Heat water, rosamarina and salt to boiling in 1-quart saucepan; reduce heat. Simmer 5 to 8 minutes or until almost tender. Rinse in cold water and drain.Beat whipping cream and sugar in chilled medium bowl until stiff.

Stir in rosamarina and remaining ingredients. Cover and refrigerate at least 2 hours. 6 SERVINGS (1/2 CUP EACH); 230 CALORIES PER SERVING.

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