Sparkling Fresh Berry and Walnut Jellies
California Walnut Board
- Yield: 8 servings
- Prep: 10 mins
- Cook: 0 mins
Ingredients
- 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
Instructions
- 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.
- 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.
- 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%
