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Around here, we love all things Jello—including this terrine dessert made with unflavored gelatin and fresh nectarines and raspberries. A “terrine” is nothing more than a mixture (in this case Jello, fruit and zero calorie sweetener) that is prepared in advance and then chilled in its pan and usually served in slices. It’s really just a simple Jello salad made in a loaf pan instead of a mold.
Easy to make, this simple refrigerated dessert is low in calories and perfect for those hot summer days when nectarines and raspberries are at their juiciest.
How Many Calories and WW Points in this Gelatin Fruit Terrine?
According to my calculations, each serving has just 55 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Raspberry Nectarine Jello Terrine
Step 1: Gather and prepare all ingredients.
Step 2: In a medium saucepan over HIGH heat, bring the sweetener, 1-1/2 cups water and a pinch of salt to a boil, occasionally stirring until sweetener dissolves, about 5 minutes. Remove pan from heat and stir in lemon juice. Pour 1 cup of sweetened lemon mixture into a small bowl (affiliate link) and sprinkle gelatin over the top. Let stand until gelatin softens (blooms), about 5 minutes.
Step 3: Over medium heat, reheat remaining lemon mixture in saucepan just until hot, about 2 minutes. Remove pan from heat and stir in gelatin mixture just until dissolved.
Step 4: Add nectarines and raspberries to 4 x 8-inch loaf pan and gently stir to combine.
Step 5: Pour gelatin mixture over fruit and lightly press down any fruit until submerged.
Cover pan with plastic wrap and refrigerate until chilled and set, at least 4 hours.
Step 6: To unmold, run a thin knife around the edge of terrine to loosen from sides. Dip the bottom of the loaf pan in hot water for about 5 seconds. Invert loaf pan onto serving platter, gently shaking pan as needed until it releases.
Step 7: Using a sharp knife, cut into 8 slices. Top with sliced mint leaves, lite whipped topping or Greek yogurt, if desired.
Step 8: Store any leftover Jello terrine slices in an airtight container in the refrigerator.
Recipe Notes, Variations & Substitutions
This chilled dessert can be made up to 2 days ahead. Just leave covered in the loaf pan (affiliate link) in refrigerator until it’s ready to be served.
Any fresh berries can be substituted for the raspberries. I made this version with white nectarines, but you could swap in yellow nectarines if you prefer. Though I haven’t tried it, I think this would be good with fresh white or yellow peaches too.
No unflavored gelatin? Although this recipe uses unflavored gelatin, you could always substitute your favorite flavor of sugar free jello instead.
Serving Suggestions
Enjoy this Jello dessert as is, right from the refrigerator. Or you can dress it up a bit with some fresh mint, and/or a dollop of light whipped topping or Greek yogurt.
You can also make this into a pretty healthy breakfast, or brunch, choice by serving with yogurt and/or cottage cheese.
Store any leftovers in an airtight container in the refrigerator.
If you’ve made this Jello Terrine with Nectarines and Raspberries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Raspberry Nectarine Jello Terrine
Equipment
Ingredients
- 1/2 cup 0 calorie sweetener (Lankato Monkfruit, Swerve, Stevia, etc.)
- 1/2 cup lemon juice
- 2 envelopes (1/4-ounce each) unflavored gelatin
- 3 small nectarines, halved, pitted and chopped
- 12 ounces fresh raspberries, rinsed
Instructions
- In a medium saucepan over HIGH heat, bring the sweetener, 1-1/2 cups water and a pinch of salt to a boil, occasionally stirring until sweetener dissolves, about 5 minutes. Remove pan from heat and stir in lemon juice. Pour 1 cup of sweetened lemon mixture into a small bowl (affiliate link) and sprinkle gelatin over the top. Let stand until gelatin softens, about 5 minutes.
- Over medium heat, reheat remaining lemon mixture in saucepan just until hot, about 2 minutes. Remove pan from heat and stir in gelatin mixture just until dissolved.
- Add nectarines and raspberries to 4 x 8-inch loaf pan (affiliate link) and gently stir to combine.
- Pour gelatin mixture over fruit and lightly press down any fruit until submerged. Cover pan with plastic wrap and refrigerate until chilled and set, at least 4 hours.
- To unmold, run a thin knife around the edge of terrine to loosen from sides. Dip the bottom of the loaf pan in hit water for about 5 seconds. Invert loaf pan onto serving platter, gently shaking pan as needed until it releases.
- Using a sharp knife, cut into 8 slices. Top with sliced mint leaves, lite whipped topping or Greek yogurt, if desired.
- Store any leftover Jello terrine slices in an airtight container in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Weight Watchers Points Plus Just 5 125 Recipes with 5 Ingredients Cookbook (affiliate link)
