I am still cruising, but I wanted to share one of my favorite summer recipes. It is chock full of summer berries, and antioxidants. Although it does have sugar in it, I think it would fairly easy to make a sugar-free version.
This is one of my mom’s favorite dessert recipes to bring to a summer picnic. I love that it is so light and fruity. It also looks great for Fourth of July!
Summer Berry Terrine
adapted from Mixed Berry Terrine
1 1/2 envelopes (.25 oz) each unflavored gelatin
1 1/3 cups white grape juice
1/3 cup sugar (increase if berries are not sweet)
4 cups mixed berries, we use hulled and halved strawberries and blueberries
Sprinkle gelatin over 1/3 cup grape juice and let soften for 2 to 3 minutes.
Heat another 1/4 cup of grape juice in a small saucepan. Add the sugar and stir over medium heat until dissolved. Add the gelatin mixture to the warm sugar mixture. Stir to combine and then add in the remaining 3/4 cups of grape juice.
Place the berries into a 4×8 inch loaf pan. Pour the gelatin mixture over the berries. You may need to gently press down the berries so they submerge. Refrigerate until firm, about 3 hours.
To unmold, first use a knife to loosen the edges of the mold. Then microwave 2 cups of water until hot. Pour water into a large casserole dish. Set the mold in the casserole dish and let sit for 1-2 minutes. Invert onto a serving platter and shake firmly to release.