2 envellopes Unflavored Gelatin
\n1 1\/2 C. Reisling, divided (or sparkling white grape juice)
\n1 1\/2 C. White Grape Juice
\n1\/4 C. Sugar
\n1 1\/2 C. Orange Sections
\n1 C. Seedless Grapes, halved
\n3\/4 C. fresh Raspberries
\nCooking Spray<\/p>\n
Sprinkle Gelatin over 1\/2 C. white wine and let stand 5 mintues. COmbine 1 cup wine, juice and sugar in a medium saucepan; bring to a boil over medium high heat. Remove from heat, add gelatin mixture and stir until the gelatin dissolves. Place pan in a large ice filled bowl; let stand 20 minutes or until thick but not set, stirring occasionally. Whisk the gelatin mixture to for small bubbles; fold in fruit. Spoon mixture into a 5 cup decorative mold coated with cooking spray. Cover and chill at least 4 hours. Place a plate upside down on top of mold; invert mold onto plate.<\/p>\n
Yield: 12 servings
\nServing Size: 1 slice<\/p>\n
Calories: 82
\nFat: .2g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 envellopes Unflavored Gelatin 1 1\/2 C. Reisling, divided (or sparkling white grape juice) 1 1\/2 C. White Grape Juice 1\/4 C. Sugar 1 1\/2 C. Orange Sections 1 C. Seedless Grapes, halved 3\/4 C. fresh Raspberries Cooking Spray Sprinkle Gelatin over 1\/2 C. white wine and let stand 5 mintues. COmbine 1 cup wine, juice and sugar in a medium saucepan; bring to a boil over medium high heat. Remove from heat, add gelatin mixture and stir until the…<\/p>\n