Sparkling Fresh Berry and Walnut Jellies

California Walnut Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins


4cups cranberry or cran-raspberry juice
2packages unflavored gelatin
2cups mixed fresh raspberries and blueberries
2cups fresh strawberries, cut into 1/2-inch pieces
1cup blackberries, halved if large
1cup roughly chopped toasted walnuts
1cup non-fat Greek yogurt, for serving
8sprigs mint, for serving


  1. Pour 1/2 cup of cranberry juice into an eight-cup bowl, sprinkle the gelatin over the surface and allow the gelatin to “bloom,” about 5 minutes. Bring the remaining juice to a boil in a small saucepan; pour over the gelatin and stir until the gelatin has dissolved. Add the berries while the juice is still hot and stir.
  2. Rinse 8, one-cup ramekins or molds with cold water and set on a tray. Ladle the jelly, berry mixture into the dishes. Sprinkle with walnuts and refrigerate until set, 4 hours or overnight.
  3. To unmold the jellies, dip the containers in warm water, invert onto a serving plate and garnish with a dollop of non-fat Greek yogurt and a sprig of mint. Serve immediately. 

Recipe by Tina Salter.


Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 25mg
  • Potassium 470mg
  • Carbohydrate 32g
  • Fiber 7g
  • Sugars 22g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 90%
  • Calcium 15%
  • Iron 15%