Cut passion fruits in half. Scoop out the pulp and seeds into a medium saucepan. Add the 2 cups raspberries and 1/4 cup water. Cook and stir over medium heat until 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 until gelatin dissolves. Cover and freeze for 45 minutes or until mixture mounds, stirring occasionally. Beat mixture with an electric mixer for 2 minutes or until thick and light. Fold in whipped topping. Spoon mixture into dessert dishes. Cover and refrigerate 1 hour or until set. Garnish with fresh raspberries and edible flowers, if desired. Makes 6 servings.

A passion fruit is odd-looking and about the size of an egg. It may be pink, purple, or yellowish green on the outside. Don't eat it until it ripens and becomes old, wrinkled, and ugly. Only then will the pulp be the delicious golden nectar worthy of your passion. or look for passion fruit puree or pulp at ethnic markets.

1 fruit, 1 starch, 1/2 fat.