Recipe Category: Low-Fat
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Ingredients
- ***CHAMPAGNE JELLY***
- 1 envelope unflavored gelatin, plus 1 teaspoon
- 1 cup cold water
- 3/4 cup granulated sugar, plus 2 tablespoons
- 1 bottle – (750 ml) dry, champagne, at room , temperature, or other sparkling wine
- ***BERRIES***
- 1 1/2 pints mixed berries, such as blackberries , blueberries and raspberries
- 2 tablespoons granulated sugar
Method
TO MAKE CHAMPAGNE JELLY: 1.
- In a nonreactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes.
- Add sugar.
- Heat over low heat, stirring, until sugar dissolves, 2 to 3 minutes.
- Remove from heat and slowly stir in Champagne.
- Pour into an 8-by-11-inch nonreactive dish; cover and chill for at least 6 hours or overnight.
- Jelly will be softly set.
TO PREPARE BERRIES & FINISH DESSERT: 1.
- In a medium bowl, gently mix berries and sugar.
- Let stand at room temperature for 2 hours.
- To serve, break up jelly with a rubber spatula.
- Layer jelly alternately with berries in 6 tall dessert glasses, ending with berries.
- Drizzle any berry juices over the top.
- The dessert will keep, covered, in tile refrigerator for up to 2 hours.
- Developed by: L1NDSEY SHERE, CHEZ PANISSE, 1517 Shattuck Avenue, Berkeley, California, (510)548-5525/(510)548-5049.
MAKES 6 SERVINGS.
- Calories per serving; 2 grams protein; 0 grams fat; 43 grams carbohydrate; 5 grams alcohol; 0 mg sodium; 0 mg cholesterol; 4 grams fiber
Full List of Low-Fat Recipes
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