Directions:
- In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice.
- Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture.
- Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter.
- In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.58 Kcal (2397 kJ) | ||
| Calories from fat | 24.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 143.68mg | 6% | |
| Potassium | 214.48mg | 5% | |
| Total Carbs | 136.99g | 46% | |
| Sugars | 133.9g | 536% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 266.7mg | 445% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 55.04 Kcal (230 kJ) | ||
| Calories from fat | 2.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.27g | 4% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 3% | |
| Sodium | 13.81mg | 6% | |
| Potassium | 20.62mg | 5% | |
| Total Carbs | 13.17g | 46% | |
| Sugars | 12.87g | 536% | |
| Dietary Fiber | 0.14g | 6% | |
| Protein | 0.09g | 2% | |
| Vitamin C | 25.6mg | 445% | |
| Calcium | 1.3mg | 1% | |
* 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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