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
- 1 pkg unflavoured gelatin
- 2 cups raspberry-cranberry juice cocktail
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 cup raspberry
MethodIn 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
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 82.0