Sparkling Fresh Berry & Walnut Jelly

If you’re looking for a light, lovely  and luscious berry dessert, think about making jelly.

Not the kind you slather on your toast in the morning. This is simple yet sophisticated a fruit-studded gelatin.  You can use any combination of fresh berries or even pomegranate seeds.

The recipe is from well-known cookbook author Mollie Katzen, who created it for the California Walnut Board’s Smart Menus Campaign.

SPARKLING FRESH BERRY & WALNUT JELLIES
Yield: 8 servings

4 cups cranberry or cran-raspberry juice, divided
2 packages unflavored gelatin
2 cups mixed fresh raspberries and blueberries
2 cups fresh strawberries, cut into ½-inch pieces
1 cup blackberries, halved if large
1 cup roughly chopped toasted walnuts
1 cup nonfat or low-fat Greek yogurt, for serving
8 sprigs of mint, for serving

Pour ½ cup of cranberry juice into an 8-cup bowl, sprinkle the gelatin over the surface and allow the gelatin to “bloom,” about 5 minutes. (Gelatin will soften and swell.)

Meanwhile, bring the remaining 3½ cups juice to a boil in a small saucepan; pour over the gelatin mixture and stir until the gelatin has dissolved. Immediately stir in the berries.

Rinse eight 1-cup ramekins or molds with cold water and set on a tray. Ladle the jelly-berry mixture into the dishes. Sprinkle with walnuts and refrigerate until set, 4 hours or overnight.

To unmold the jellies, dip the containers in warm water and invert onto serving plates. Garnish each with a dollop of yogurt and a sprig of mint. Serve immediately.