Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These stylish individual cups can be prepared and refrigerated up to two days before the gathering. Substitute your favorite fresh fruits in any combination.

Cynthia Nicholson
Recipe by Cooking Light June 2005

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Credit: Tina Cornett

Recipe Summary test

Yield:
8 servings (serving size: 1 gelée)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.

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  • Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.

  • Divide mixture evenly among 8 (6-ounce) Champagne flutes or wineglasses. Combine the strawberries and remaining ingredients. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight.

Nutrition Facts

166 calories; calories from fat 2%; fat 0.3g; poly fat 0.2g; protein 1.7g; carbohydrates 28.3g; fiber 2.4g; iron 0.6mg; sodium 7mg; calcium 19mg.
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