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Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 208
- Protein(gm): 3
- Carbohydrate(gm): 37
- Fat, total(gm): 6
- Cholesterol(mg): 21
- Saturated fat(gm): 3
- Monosaturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 32
- Vitamin A(IU): 340
- Vitamin C(mg): 67
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 0
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 20
- Sodium(mg): 27
- Potassium(mg): 218
- Calcium(DV %): 30
- Iron(DV %): 0
- 2 envelopes unflavored gelatin
- 1/2 cup sugar
- 4 cups peach-white-cranberry juice or ginger ale
- 1 tablespoon lemon juice
- 2 cups blackberries and/or blueberries
- 2 cups small whole strawberries, halved
- 1 recipe Sweetened Whipped Cream
1. In a medium saucepan stir together gelatin and sugar. Add 1 cup of the juice or ginger ale. Cook over low heat, stirring constantly, about 5 minutes or until gelatin dissolves. Remove from heat. Slowly stir in remaining juice or ginger ale and lemon juice (pour ginger ale slowly so it doesn't fizz).
2. Spoon blackberries into a 2-quart glass bowl or straight-sided container. Add half the gelatin mixture. Cover and refrigerate for 2 to 3 hours or until set. After one hour of chilling, in a medium bowl stir together strawberries and remaining gelatin-juice mixture. Cover and chill 1 hour or just until partially set (consistency of unbeaten egg whites). Spoon strawberry mixture on set blueberry mixture. Cover and refrigerate 3 to 4 hours or until set. Serve with Sweetened Whipped Cream. Makes 8 to 10 side-dish servings.
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla
1. In a chilled medium bowl combine whipping cream, powdered sugar, and vanilla. Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
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