In a medium saucepan over HIGH heat, bring the sweetener, 1-½ 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 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 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.
Recipe Notes
This chilled dessert can be made up to 2 days ahead. Just leave covered in the loaf pan 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 size: 1 slice (⅛th recipe)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.2 *PointsPlus (Old plan)
Nutrition Facts
Raspberry Nectarine Jello Terrine
Amount Per Serving (1 slice)
Calories 55Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Carbohydrates 26g9%
Fiber 3.7g15%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.