More Great Recipes: Diabetic

SUMMER BERRY TERRINE


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
2/3 cup water
1 (.25 ounce) envelope unflavored gelatin
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 teaspoon vanilla extract
1/4 cup whipping cream

Optional Garnish:
Reduced -fat frozen whipped topping
Sprigs of fresh mint


Combine first 3 ingredients in a large mixing bowl; toss gently.


Sprinkle gelatin and SPLENDA® Granulated over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in vanilla. Set aside.


Beat whipping cream until soft peaks form; set aside.


Place saucepan containing gelatin mixture in a bowl of ice water; stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg white. Remove from ice water; quickly, stir in whipped cream. Spoon the cream mixture over berries, tossing gently to coat.


Spoon mixture into a lightly oiled 8-inch loaf pan; cover and chill for 45 minutes or until set. Unmold onto a cutting board and slice into 8 servings. Garnish, if desired


Pairs Well With


Notes

A dash of local for every season
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