10 medium passion fruits
2 cups fresh raspberries
1/4 cup sugar
1 envelope unflavored gelatin
1 (8oz) container frozen light whipped topping, thawed
Cut passion fruits in half. Scoop out the pulp and seeds into a medium saucepan. Ad the 2 cups raspberries and 1/4 cup water. Cook and stir over medium heat till mixture is bubbly, about 5 minutes. Remove from heat. Strain mixture through a sieve to remove seeds; discard seeds.
Stir together the sugar and gelatin in a large bowl. Add passion fruit mixture; stir till gelatin dissolves. Cover and freeze for 45 minutes or until mixture mounds, stirring occasionally. Beat mixture with an electric mixer for 2 minutes or till thick and light. Fold in whipped topping Spoon mixture into dessert dishes. Cover and refrigerate for 1 hour or till set.