Forgive me if I appear to be rushing right past spring and into summer, but I'm excited to share this easy and elegant dessert with you. It's healthy, low in calories, and a perfect ending to any meal. I think you can understand my enthusiasm.
Essentially it calls for fruit, fruit juice, and unflavored gelatin. Assembly takes less than 10 minutes, but you'll need to allow several hours for it to gel. Make it in the morning to serve after dinner, or the next day. I used these individual silicone molds that I had on hand, but a simple metal loaf pan would also work very nicely.
Summer Fruit Gelée
Serves 6- 8
- 2 cups fruit juice (apple, cranberry, or raspberry work nicely)
- 2 envelopes unflavored gelatin (such as Knox)
- 1/2 cup light brown sugar
- 2 T. freshly squeezed lemon juice
- 5 cups fresh fruit (strawberries, raspberries, blueberries, blackberries. I also used a can of mandarin oranges. drained)
Pour 1/2 cup of the fruit juice into a small bowl and sprinkle the gelatin over it. Set aside for 5 minutes until the gelatin softens.
Heat the sugar with 1/2 cup of the fruit juice until the sugar is dissolved. Remove from heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining fruit juice.
Layer the fruit in individual molds or an 8-1/2 x 4 inch loaf pan. Pour the juice mixture over the fruit. Refrigerate for at least 3 hours until set, preferably overnight.
To serve, dip the loaf pan into hot water for about 5 seconds to loosen, then invert onto a serving platter. Serve cut into slices. Or peel back silicone molds to release.
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