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“This light molded fruit terrine is great with low fat yogurt on the side! This recipe published in Diabetes Forecast Magazine and Splenda.”
8hrs 10mins

Ingredients Nutrition


  1. Pour 1/2 cup of the grape juice into a medium bowl, and sprinkle the gelatin over the juice. Let stand 5 minutes to soften.
  2. Place 1/2 cup of the remaining grape juice in a small saucepan and heat to boiling. Pour over the gelatin mixture, and stir until the gelatin dissolves. Stir in the remaining 1 cup grape juice juice.
  3. Place the strawberries, raspberries, and blueberries in an 8X4-inch loaf pan. Pour the juice mixture over the berries. Cover and refrigerate overnight.
  4. Run a thin-bladed knife around the edge of the terrine and invert onto a serving platter.
  5. Cut into slices using a serrated knife and serve in a dessert plate.
  6. Nutrition information: 1 Fruit, Calories 63 Sodium 23 mg Total Carbohydrate 14 g Dietary Fiber 4 g Sugars 9 g Protein 2 g.

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