SPARKLING RASPBERRY JELLO JIGGLERS

Steps:

• Bring cran-raspberry (or apple-raspberry) juice to a boil in a small saucepan over high heat.
• Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in sparkling white grape (or apple) juice.
• Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
• Gently but thoroughly whisk the mixture until it's uniform. Stir in raspberries. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
• Refrigerate until very firm, about 3 hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.
• Run a small, sharp knife around the edge of the pan. Cut into 16 squares. Gently pry the squares out with small spatula.
• Can refrigerate for up to 3 days; unmold just before serving.
• *Makes 16 servings.
• Nutritional Facts PER SERVING:
• Calories53
• Carbohydrates12g
• Fat0g
• Saturated Fat0g
• Monounsaturated Fat0g
• Protein2g
• Cholesterol0g
• Dietary Fiber1g
• Potassium24mg
• Sodium7mg
• Added Sugars7g
• carbohydrate (other)1/2
• fruit Exchanges1/2
• Carbohydrate Servings1