This is perfect for those who prefer a no-sugar-added dessert.
- Portion size 6 servings
- Credits : Holiday Celebrations: 2007
MethodIn saucepan, bring cranberries, raspberries, sweetener, 2 tbsp (25 mL) water, orange rind strip and orange juice to boil; reduce heat and simmer, stirring, until cranberries pop, about 6 minutes.
In food processor or blender, pur?cranberry mixture until smooth. Press through fine sieve into large bowl.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup (125 mL) water; let stand for 5 minutes to soften. Warm over low heat until dissolved; stir into cranberry mixture. Place bowl in larger bowl of ice and water to chill, stirring frequently, until consistency of raw egg whites, about 5 minutes.
In separate bowl, whip cream; whisk one-quarter into cranberry mixture. Fold in remaining cream. Divide among dessert dishes. Cover and refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts Per serving: about
- Sodium 19 mg
- Protein 2 g
- Calories 177.0
- Total fat 16 g
- Cholesterol 57 mg
- Saturated fat 10 g
- Total carbohydrate 7 g
- Iron 1.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 15.0