2-½-3cupsmixed fresh berries (I used blackberries, strawberries and blueberries. If you strawberries are large, cut them in halves or quarters.)
½cupcranberry juice
1envelope(¼ ounce) unflavored gelatin
2tablespoonssugar
½cupsparkling water
1-½teaspoonsfresh lime juice
Instructions
Gather two 4 x 8-inch loaf pans. Place the rinsed berries in one of the pans.
In a small bowl, sprinkle gelatin over ¼ cup of the cranberry juice and let stand 1 to 2 minutes to soften.
In a small sauce pan, bring the remaining ¼ cup cranberry juice and sugar to a boil, stirring until the sugar is dissolved. Remove from the heat and stir in the softened gelatin until it is dissolved, then stir in the sparkling water and lime juice. Let cool to room temperature and then pour the gelatin mixture over the fruit in the loaf pan.
Lay a sheet of plastic wrap over the pan, place the other loaf pan directly on top of the plastic wrap, then put two unopened cans (of soup or beans or something similar) into the top pan to act as weights.
Refrigerate until firm, at least 3 hours.
Remove the top loaf pan, cans and plastic wrap.
To unmold, dip bottom of the pan in hot water for about 5 seconds and then invert onto a serving platter, shaking firmly to release. Trim away any rough edges around the bottom of the jello mold if desired.
Use a very sharp knife to cut it into slices. Serve with whipped cream or Greek yogurt, if desired.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)1*PointsPlus (Old plan)
Nutrition Facts
Skinny Summer Berry Terrine Recipe
Amount Per Serving (1 /6th recipe)
Calories 49
% Daily Value*
Fat 0g0%
Carbohydrates 10.7g4%
Fiber 1.3g5%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.