Red White and Blue Berry Delight

Loaded with fresh strawberries and blueberries, this luscious dessert/salad is perfect for any Fourth of July celebration!

Yield

8 servings

Mold Ingredients

1/2 cup granulated (white) sugar
2 envelopes unflavored gelatin
4 cups white cranberry-peach juice drink, divided
1 tablespoon lemon juice
2 cups fresh strawberries, halved
2 cups fresh blueberries

Cream Ingredients

1/2 cup heavy whipping cream
1 tablespoon granulated (white) sugar
1/4 teaspoon vanilla extract

Directions

In a large saucepan, combine sugar and gelatin. Add 1 cup cranberry-peach juice; cook and stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from the heat; stir in lemon juice and remaining cranberry-peach juice.

Place strawberries in an 8-cup ring mold coated with cooking spray; add 2 cups gelatin mixture. Refrigerate until set but not firm, about 30 minutes. Set aside remaining gelatin mixture.

Stir blueberries into remaining gelatin mixture; spoon over strawberry layer. Refrigerate overnight. Unmold onto a serving platter.

In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Serve with gelatin.

Preparation Time: 25 minutes + chilling

Nutritional Information

1 serving equals 203 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 12 mg sodium, 38 g carbohydrate, 2 g fiber, 3 g protein.

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