Low Fat Berries In Champagne Jelly Recipe

Ingredients

***CHAMPAGNE JELLY***

1 envelope unflavored gelatin, plus 1 teaspoon

1 cup cold water

3/4 cup granulated sugar, plus 2 tablespoons

1 bottle -- (750 ml) dry

-- champagne, at room

-- temperature

-- or other sparkling wine

***BERRIES***

1 1/2 pints mixed berries

-- such as blackberries

-- blueberries and raspberries

2 tablespoons granulated sugar

Method

TO MAKE CHAMPAGNE JELLY: 1.

In a nonreactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes.

Add sugar.

Heat over low heat, stirring, until sugar dissolves, 2 to 3 minutes.

Remove from heat and slowly stir in Champagne.

2.Pour into an 8-by-11-inch nonreactive dish; cover and chill for at least 6 hours or overnight.

(Jelly will be softly set.)

TO PREPARE BERRIES & FINISH DESSERT: 1.

In a medium bowl, gently mix berries and sugar.

Let stand at room temperature for 2 hours.

2.To serve, break up jelly with a rubber spatula.

Layer jelly alternately with berries in 6 tall dessert glasses, ending with berries.

Drizzle any berry juices over the top.

(The dessert will keep, covered, in tile refrigerator for up to 2 hours.)

Developed by: L1NDSEY SHERE, CHEZ PANISSE, 1517 Shattuck Avenue, Berkeley, California, (510)548-5525/(510)548-5049.

MAKES 6 SERVINGS.

200 calories per serving; 2 grams protein; 0 grams fat; 43 grams carbohydrate; 5 grams alcohol; 0 mg sodium; 0 mg cholesterol; 4 grams fiber.

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