Jellied Raspberries

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2007

Ingredients

  • 1 pkg unflavoured gelatin
  • 2 cups raspberry-cranberry juice cocktail
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup raspberry

Method

In small bowl, sprinkle gelatin over 1/4 cup (50 mL) of the raspberry-cranberry juice; let stand for 1 minute.

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.)

Nutritional facts Per serving: about

  • Sodium 11 mg
  • Protein 2 g
  • Calories 119.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 28 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jellied Raspberries

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