Mixed Berry Terrine

"I found this recipe in Everyday Food and adapted it to my liking. It's a great low-fat dessert. Fruit should total about 6 cups. You can adjust the recipe by using whatever gelatin flavor and fruit(s) you prefer. It makes a beautiful presentation when molded in a loaf pan. For an everyday family dessert I use a glass serving bowl."
 
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photo by dojemi photo by dojemi
photo by dojemi
Ready In:
15mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
  • Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
  • Refrigerate until firm, at least 3 hours.
  • To unmold, dip bottom of pan in hot water about 5 seconds.
  • Invert onto a serving platter, and shake firmly to release.
  • Additional fruit may be placed around mold.
  • Slice and served as is or with Cool Whip.

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Reviews

  1. TexasHurricane
    Fabulous! I made this with raspberry sugar-free jello, canned peaches, fresh strawberries and frozen raspberries and blackberries. The amount of jello is just right with 6 cups of fruit. I do recommend using a container that holds more than six cups. Great for summer!
     
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