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Prep Time: 480 Minutes Cook Time: 10 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This light molded fruit terrine is great with low fat yogurt on the side! This recipe published in Diabetes Forecast Magazine and Splenda. Ingredients:
2 cups light white grape juice, divided |
2 (1/4 ounce) envelopes unflavored gelatin |
2 cups fresh strawberries, quartered |
2 cups fresh raspberries |
2 cups fresh blueberries |
Directions:
1. Pour 1/2 cup of the grape juice into a medium bowl, and sprinkle the gelatin over the juice. Let stand 5 minutes to soften.
2. Place 1/2 cup of the remaining grape juice in a small saucepan and heat to boiling. Pour over the gelatin mixture, and stir until the gelatin dissolves. Stir in the remaining 1 cup grape juice juice.
3. Place the strawberries, raspberries, and blueberries in an 8X4-inch loaf pan. Pour the juice mixture over the berries. Cover and refrigerate overnight.
4. Run a thin-bladed knife around the edge of the terrine and invert onto a serving platter.
5. Cut into slices using a serrated knife and serve in a dessert plate.
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