Let the champagne stand 5 minutes after opening the bottle.

Recipe by Cooking Light September 2002


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

4 servings (serving size: 1 apple dome, 3/4 ounce cheese, and 4 apple slices)


Ingredient Checklist


Instructions Checklist
  • Combine cold water and sugar in a small saucepan. Sprinkle gelatin over sugar mixture; let stand 1 minute. Place pan over medium-low heat; cook until sugar and gelatin dissolve, stirring constantly. Remove mixture from heat; cool slightly. Stir in Champagne.

  • Spoon 3 tablespoons diced apple into each of 4 (4-ounce) ramekins or custard cups coated with cooking spray. Pour wine mixture evenly over diced apple. Chill 2 hours or until set.

  • Loosen edges of domes with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert onto plates. Serve with cheddar cheese and apple slices.

  • Note: You can also remove the domes from the ramekins by quickly dipping the cups in hot water and then running a knife around the edges.

Nutrition Facts

206 calories; calories from fat 31%; fat 7.2g; saturated fat 4.5g; mono fat 2g; poly fat 0.3g; protein 8.5g; carbohydrates 15.5g; fiber 1.3g; cholesterol 22mg; iron 0.5mg; sodium 55mg; calcium 166mg.