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This dessert is from the 2003 Chrisco calender.
Make and share this Raspberry Fluff recipe from Food.com.
- Bring water, semolina, and sugar to the boil. Boil for 3 minutes.
- Remove from heat and add jelly crystals, stir until dissolved.
- When cool, beat with an egg beater for 10 minutes.
- Pour into a serving dish and leave to set. When set, cover with whipped cream and decorate with chocolate.