Dorothy Ferreria


Fruit Gelatin
by Dorothy MJ Ferreria    prep 5 mins    cook 5-10 mins

3 Tbsps Unflavored gelatin
1/4 cup White sugar
2 1/2 cups Apple juice or ginger ale
Assorted fresh fruits , cut up

optional toppings:
Store bought low fat yogurt
Finely chopped nuts


In a saucepan, combine gelatin, sugar and apple juice or ginger ale. Mix well and let stand for 5 minutes to allow the gelatin granules to bloom.
Cook over low heat until the to harden a bit. Arrange more fruits over the firm gelatin. Pour gelatin and sugar dissolves completely, taking care that the mixture does not boil.  Allow to cool at room temperature for at least 20 minutes or until lukewarm.
Add about 4 spoonfuls of the gelatin into a ramekin molder. Arrange fruits in the gelatin. Make sure that the fruits are completely submerged in gelatin. Freeze for a few minutes to allow the surface in an adequate amount of gelatin mixture over the fruits and freeze again.  Repeat this process until all of the gelatin and the fruits have been consumed. Chill until firm.
Unmold the gelatin into a platter and top with yogurt and nuts.


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