Blueberries, mangoes and pomegranates all have antioxidant properties that are beneficial for people living with diabetes. Look for pomegranate juice in the vegetable section of the grocery store. Follow our suggestion or try any other blend.
- Portion size 8 servings
- Credits : Canadian Living Holiday Best: Fall 2005
- 1 mango
- 1 cup blueberry
- 1 tablespoon shredded fresh mint
- 2 pkg (7 g each) unflavoured gelatin
- 2 cups no-sugar-added pomegranate-mango juice
MethodPeel mango; cut into 1-inch (2.5 cm) cubes. In 8- x 4-inch (1.5 L) glass loaf pan, combine mango, blueberries and mint, spreading evenly; set aside.
In small bowl, sprinkle gelatin over 1/4 cup (50 mL) water; let stand for 1 minute. Meanwhile, in saucepan, bring pomegranate-mango juice just to boil. Stir in gelatin mixture until dissolved. Let cool to room temperature.
Remove 1/2 cup (125 mL) of the juice mixture and set aside; pour remaining mixture over fruit. Place plastic wrap directly on surface; refrigerate until almost set, about 1-1/2 hours.
Remove plastic wrap. Pour reserved juice mixture over terrine. Cover and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
To serve, run metal palette knife around edge. Invert serving platter on top. Grasp platter and pan; turn over and firmly shake downward to release from pan. With serrated knife, cut into 1-inch (2.5 cm) thick slices
Nutritional facts Per each of 8 servings: about
- Sodium 5 mg
- Protein 2 g
- Calories 33.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 7 g
- Iron 1.0
- Folate 3.0
- Vitamin A 10.0
- Vitamin C 17.0