Directions:
- Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes.
- Refrigerate until lukewarm, about 25 minutes.
- Stir in the Prosecco.
- Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour.
- Stir in the reaspberries(bubbles will form in the gealtin mixture).
- Divide the gelatin among 6 Champagne flutes or parfait glasses.
- Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days.
- Dollop the mascarpone cheese atop each serving, then sprinkle with almonds.
- Serve with Amaretti cookies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.91 Kcal (1042 kJ) | ||
| Calories from fat | 111.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 19% | |
|---|---|---|---|
| Cholesterol | 16.79mg | 6% | |
| Sodium | 15.86mg | 1% | |
| Potassium | 228.17mg | 5% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 15.14g | 61% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 32.5mg | 181% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.85 Kcal (506 kJ) | ||
| Calories from fat | 54.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 19% | |
|---|---|---|---|
| Cholesterol | 8.15mg | 6% | |
| Sodium | 7.7mg | 1% | |
| Potassium | 110.78mg | 5% | |
| Total Carbs | 10.02g | 7% | |
| Sugars | 7.35g | 61% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 1.98g | 8% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 15.8mg | 181% | |
| Calcium | 27.1mg | 6% | |
* 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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