Directions:
- Place water in a large saucepan; sprinkle with gelatin. Let stand for 2 minutes. Add sugar. Cook and stir over medium-low heat until sugar and gelatin are dissolved (do not boil). Remove from the heat.
- Measure 4 cups Champagne; set aside remaining Champagne and chill for another use. Slowly stir the 4 cups Champagne and 2 cups grape juice into the saucepan.
- Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.
- Using a potato masher, gently break up Champagne jelly. Layer the jelly and berries in 12 dessert dishes. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.89 Kcal (527 kJ) | ||
| Calories from fat | 2.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Sodium | 7.02mg | 0% | |
| Potassium | 114.27mg | 2% | |
| Total Carbs | 31.28g | 10% | |
| Sugars | 25.83g | 103% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 16.7mg | 28% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 67.71 Kcal (283 kJ) | ||
| Calories from fat | 1.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 3.77mg | 0% | |
| Potassium | 61.46mg | 2% | |
| Total Carbs | 16.82g | 10% | |
| Sugars | 13.89g | 103% | |
| Dietary Fiber | 2.2g | 16% | |
| Protein | 0.49g | 2% | |
| Vitamin C | 9mg | 28% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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