- 4 cups mixed fresh fruit (berries, peeled and sliced peaches, halved grapes)
- 2 3/4 teaspoons unflavored gelatin
- 2 cups sparkling white wine (such as Prosecco)
- 1/2 cup sugar
- 2 teaspoons lemon juice
Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle gelatin over 1/4 cup wine in a small bowl and let stand 1 minute to soften. Bring 1 cup wine to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup wine and lemon juice and transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, to room temperature.
Slowly pour mixture over fruit, then chill, covered, until firm (at least 6 hours).
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Fat: 0.2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 1 mg
Carbs: 28.5 g
Fiber: 2.5 g
Protein: 1.3 g