Directions:
- Whisk the gelatin 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 raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls.
- Cover and refrigerate until the gelatin is set, at least 2 hours and up to 2 days.
- Dollop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.81 Kcal (1075 kJ) | ||
| Calories from fat | 109.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Cholesterol | 16.79mg | 6% | |
| Sodium | 26.22mg | 1% | |
| Potassium | 125.73mg | 3% | |
| Total Carbs | 22.68g | 8% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 5.25g | 11% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.86 Kcal (514 kJ) | ||
| Calories from fat | 52.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 19% | |
|---|---|---|---|
| Cholesterol | 8.03mg | 6% | |
| Sodium | 12.55mg | 1% | |
| Potassium | 60.15mg | 3% | |
| Total Carbs | 10.85g | 8% | |
| Sugars | 8.58g | 72% | |
| Dietary Fiber | 1.54g | 13% | |
| Protein | 2.51g | 11% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16.1mg | 3% | |
* 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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