A mixture of orange jelly, orange juice and whipped topping are molded in a loaf pan, sliced and served with raspberry sauce for an elegant no-bake dessert.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups boiling water
2 pkg. (10.2 g each) Jell-O No Sugar Added Orange Jelly Powder
1 cup ice cubes
1/2 cup orange juice
2 cups thawed Cool Whip Light Whipped Topping
2 cups frozen raspberries (1/2 of 600-g pkg.), thawed
1 Tbsp. granulated sugar substitute
2 Tbsp. fresh lemon juice
2 Tbsp. water
1 tsp. Minit Tapioca
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How do I make it ?
Add boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Add ice and juice; stir until ice is melted. Refrigerate 10 min. or until slightly thickened.
Whisk in Cool Whip; pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
Meanwhile, bring berries, sugar substitute, lemon juice and water to boil in medium saucepan on medium heat, stirring frequently; cook and stir 2 min. Stir in tapioca; cook and stir 1 min. or until thickened. Refrigerate until ready to serve.
Unmold terrine onto platter. Serve topped with raspberry sauce.
Kraft Kitchen Tips!
Substitute frozen blueberries for the raspberries.
How to Unmold Terrine
Dip bottom of filled pan in warm water for 15 sec., then loosen terrine from sides of pan and unmold onto platter.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 95 mg
Carbohydrate 9 g
Fibre 0 g
Sugars 5 g
Protein 1 g
Makes 10 servings, 1/10 recipe (84 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.