Proseco and Fruit Gelatin Recipe

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Proseco and Fruit Gelatin
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  1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. Refrigerate until lukewarm, about 45 minutes. Stir in the Prosecco. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. Stir in the raspberries (bubbles will form in the gelatin mixture). Divide the gelatin among 6 Champagne flutes or individual dessert bowls. Cover and refrigerate until the gelatin is set, at least 4 hours and up to 2 days.
  2. When ready to serve, put a tablespoon of whipped cream or mascarpone cheese and a few walnuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 77.75 Kcal (326 kJ)
Calories from fat 32.76 Kcal
% Daily Value*
Total Fat 3.64g 6%
Cholesterol 5.04mg 2%
Sodium 9.29mg 0%
Potassium 60.91mg 1%
Total Carbs 7.04g 2%
Sugars 5.62g 22%
Dietary Fiber 0.97g 4%
Protein 1.34g 3%
Vitamin C 3.3mg 5%
Iron 9.7mg 54%
Calcium 10.1mg 1%
Amount Per 100 g
Calories 124 Kcal (519 kJ)
Calories from fat 52.24 Kcal
% Daily Value*
Total Fat 5.8g 6%
Cholesterol 8.03mg 2%
Sodium 14.81mg 0%
Potassium 97.13mg 1%
Total Carbs 11.23g 2%
Sugars 8.96g 22%
Dietary Fiber 1.54g 4%
Protein 2.14g 3%
Vitamin C 5.2mg 5%
Iron 15.5mg 54%
Calcium 16.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
  • 2

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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