Jellied Raspberries
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 119 |
| pro | 2 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 11 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 82 |
| folate | 3 |
Think fruit gelatin and the mind wanders back to sweet jiggly bowls from childhood. However, these pretty flutes have a decidedly adult slant – jewel-toned and pure berry flavour shining through.
Ingredients
- 1 pkg unflavoured gelatin
- 2 cups raspberry-cranberry juice cocktail
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup raspberries
Preparation
Meanwhile, in saucepan, bring remaining raspberry-cranberry juice, sugar and lemon juice just to boil, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Let cool to room temperature.
Divide raspberries among 4 champagne flutes; pour juice mixture over top. Cover with plastic wrap; refrigerate until firm, about 4 hours. (Make-ahead Refrigerate for up to 24 hours.)
Additional information : Variations
Jellied Blueberries: Substitute blueberry juice for the raspberry-cranberry juice and blueberries for the raspberries.
Gew?raminer Jellied Golden Raspberries: Substitute Gew?raminer wine for the juice; increase sugar to 1/2 cup (125 mL). Omit lemon juice. Substitute golden raspberries for the red raspberries.
Ros?ellied Strawberries: Substitute ros?ine for the juice; increase sugar to 1/2 cup (125 mL). Omit lemon juice. Substitute small sliced strawberries for the raspberries.
Source : Canadian Living Magazine: July 2007
- Keywords : Dessert; Raspberries; Cranberries; Boil; Sugar; Make-Ahead; Refrigerate/Chill;
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