Best Mixed Berry Terrine Recipes

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MIXED BERRY TERRINE



Mixed Berry Terrine image

We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 3h10m

Number Of Ingredients 4

2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar
5 1/2 to 6 cups (about 2 pounds) mixed fresh berries, such as strawberries (hulled and halved), raspberries, blackberries, and blueberries

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
  • Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
  • Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
  • To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

Nutrition Facts : Calories 147 g, Fiber 4 g, Protein 2 g

MIXED BERRY TERRINE



Mixed Berry Terrine image

I found this recipe in Everyday Food and adapted it to my liking. It's a great low-fat dessert. Fruit should total about 6 cups. You can adjust the recipe by using whatever gelatin flavor and fruit(s) you prefer. It makes a beautiful presentation when molded in a loaf pan. For an everyday family dessert I use a glass serving bowl.

Provided by dojemi

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

2 (3 ounce) packages sugar-free strawberry gelatin or 2 (3 ounce) packages sugar-free strawberry banana flavor gelatin (or 1, 6 ounce)
1 (15 ounce) can sliced peaches (drained)
strawberry (hulled and sliced)
raspberries
blueberries
blackberry

Steps:

  • In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
  • Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
  • Refrigerate until firm, at least 3 hours.
  • To unmold, dip bottom of pan in hot water about 5 seconds.
  • Invert onto a serving platter, and shake firmly to release.
  • Additional fruit may be placed around mold.
  • Slice and served as is or with Cool Whip.

Nutrition Facts : Calories 62.8, Fat 0.1, Sodium 183.3, Carbohydrate 22.1, Fiber 0.8, Sugar 4.5, Protein 3.8

MIXED BERRY TERRINE



Mixed Berry Terrine image

Provided by Florence Fabricant

Categories     easy, weekday, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 8

6 cups mixed berries: blueberries, raspberries, blackberries,
fraises des bois or strawberries
1 cup water
1 Earl Grey teabag
2 envelopes unflavored gelatin
6 to 8 tablespoons sugar
1 tablespoon fresh lemon juice
Whipped cream, creme fraiche or sweetened plain yogurt

Steps:

  • Combine the berries in a bowl. If the strawberries are large, cut them in halves or fourths lengthwise.
  • Bring the water just to a boil in a three-quart saucepan. Add the teabag, remove from the heat and allow to steep for five minutes. Remove the teabag and, using a small whisk, mix in the gelatin. Stir until the gelatin dissolves completely. Stir in the six tablespoons sugar.
  • Transfer the berries to the saucepan and heat the mixture, stirring gently, a minute or two, until the berries begin to give up their juices and the sugar has dissolved. The liquid in the pan should barely cover the berries. Add more sugar if needed. Stir in the lemon juice.
  • Spoon the contents of the pan into a six-cup loaf pan or porcelain terrine. Alternatively, the mixture can be spooned into six large wine goblets. Refrigerate at least one hour, until the mixture is firm, then serve with the cream on the side or as a topping.

MIXED BERRY TERRINE II



Mixed Berry Terrine II image

This is an easy summer dessert to make when berries are at their peak. Serve with a dollop of whipped cream. Prep time does not include chilling time. A great do ahead dessert!

Provided by Leslie in Texas

Categories     Gelatin

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups mixed fresh berries, such as small strawberries, raspberries, and blueberries (about 1 1/2 lbs. total)
2 3/4 teaspoons unflavored gelatin
3/4 cup cold water, plus
2 teaspoons cold water
1 cup sweet wine, such as muscat de beaumes-de-venise
6 tablespoons superfine sugar
1 tablespoon fresh lime juice

Steps:

  • If using strawberries, halve them.
  • Decoratively arrange berries in a 1 quart nonreactive terrine or loaf pan.
  • Have ready a bowl set in a larger bowl of ice and cold water.
  • In a cup sprinkle gelatin over 1/4 cup cold water and let stand 1 minute to soften.
  • In a small saucepan simmer wine and sugar, stirring until sugar dissolves, about 2 minutes.
  • Remove from heat and stir in gelatin mixture until well dissolved.
  • Stir in the lime juice and remaining 1/2 cup plus 2 tablespoons water and transfer mixture to bowl set in ice water.
  • Cool mixture, stirring occasionally, to room temperature.
  • Pour mixture slowly over fruit.
  • Chill terrine, covered, until firm, at least six hours and up to 2 days.
  • Dip a knife in hot water and run knife around edge of terrine or loaf pan.
  • Dip terrine or loaf pan into a larger pan of hot water 3-5 seconds to loosen.
  • Invert a serving plate over terrine or pan and invert terrine onto plate.

Nutrition Facts : Calories 115.9, Sodium 6.3, Carbohydrate 18.2, Sugar 15.7, Protein 1

MIXED BERRY TERRINE



Mixed Berry Terrine image

GOOD TO KNOW It will come as no surprise that gelatin desserts are a calorie-counter's dream. What you may not know is that there are elegant ways of preparing-and presenting-the nostalgic desserts. Form the gelatins in pretty single serve glasses or in a loaf pan for unmolding and slicing.

Yield serves 8

Number Of Ingredients 4

2 envelopes (1/4 ounce each) unflavored powdered gelatin
2 cups 100% white grape juice
1/2 cup sugar
5 1/2 to 6 cups mixed fresh berries (about 2 pounds), such as strawberries (rinsed, hulled, and halved), raspberries, blackberries, and blueberries

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
  • Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
  • Place berries in a 4-by-8-inch (6-cup) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered with plastic wrap).
  • To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
  • (Per Serving)
  • Calories: 147
  • Fat: 0.5g (0.1g Saturated Fat)
  • Protein: 2.6g
  • Carbohydrates: 35.1g
  • Fiber: 4.9g

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