Peach Tea And Berry Gelatin Terrine Recipes

Steps:

• In a small bowl, combine the crumbs, sugar and butter. Press into a 13-in. x 9-in. dish. In a large bowl, beat cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust., Cut peach slices in half lengthwise; arrange over top. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1-1/2 hours or until slightly thickened. , Gently spoon gelatin over peaches; chill until set. Cut into squares.

Steps:

• To make the summer fruit terrine:
• In a saucepan combine the wine, the sugar, the lemon juice, and 1/2 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and add 2 of the peaches, peeled, halved, and pitted, cut sides down. Simmer the peaches for 10 to 15 minutes, or until they are very tender, and transfer them with a slotted spoon to a blender. Add 1 cup of the cooking liquid and blend the mixture until it is smooth. In a small saucepan sprinkle the gelatin over 1/3 cup cold water, let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. With the motor running add the gelatin mixture in a stream to the peach mixture until it is combined well. (There will be about 2-1/2 cups peach purée.)
• Line a 5- to 6-cup terrine or loaf pan with plastic wrap and pour into it about 1/4 cup of the peach purée, or enough to just cover the bottom. Arrange half the strawberries, cut sides down, in one layer on the peach purée and pour enough of the peach purée over the strawberry layer to just cover it. Peel, halve, and pit the remaining 2 peaches, slice them thin, and in a bowl toss them with 1/4 cup of the peach purée. Arrange half the peach slices, overlapping them slightly, over the strawberry layer and pour enough of the remaining peach purée over the peach layer to just cover it.
• In a small bowl toss the raspberries and the blueberries with 1/4 cup of the peach purée and arrange the berries in one layer over the peaches. Pour enough of the remaining peach purée into the terrine to just cover the berries, in the bowl toss the grapes with about 2 tablespoons of the remaining purée, and arrange them in one layer over the berries. Pour enough of the remaining purée into the terrine to just cover the grape layer, arrange the remaining peaches in one layer, overlapping them slightly, over the grapes, and pour enough of the remaining purée over the peaches to just cover them. Arrange the remaining strawberries, cut sides up, in one layer over the peaches and cover them with remaining purée. Chill the terrine for 1 hour, or until it is just set, cover it with plastic wrap, and chill it overnight.
• Remove the plastic wrap from the top of the terrine, invert the terrine onto a serving plate, and peel off the plastic wrap carefully. Cut the terrine into 3/4-inch slices with a serrated knife and serve it with the sauce and the mint sprigs.
• To make the raspberry peach sauce:
• In a saucepan combine the sugar, the lemon juice, and 1/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. In a blender purée the peaches, peeled, pitted, and chopped, and raspberries with the sugar syrup until the mixture is smooth and force the mixture through a fine sieve set over a bowl, discarding the solids. Chill the sauce, covered, for a least 1 hour or overnight. Makes 2-1/4 cups.

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften, 5 minutes.
• Meanwhile, heat sugar with 1/4 cup grape juice in a small saucepan over medium-high, stirring, until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours (or up to 2 days, covered with plastic wrap).
• To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
• (Per Serving)
• Calories: 147
• Fat: 0.5g (0.1g Saturated Fat)
• Protein: 2.6g
• Carbohydrates: 35.1g
• Fiber: 4.9g

Steps:

• In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. , Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired.

Steps:

• In a bowl prepare Jello per package directions making sure all gelatin is dissolved.
• Place fruit in a 4-by-8-inch (6 cup capacity) or loaf pan; pour geletin mixture over, pressing fruit gently to submerge completely.
• Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hot water about 5 seconds.
• Invert onto a serving platter, and shake firmly to release.
• Additional fruit may be placed around mold.
• Slice and served as is or with Cool Whip.

Steps:

• Bring 3 cups water to a boil in a saucepan over high heat. Add the tea bags, and steep for 15 minutes. Remove tea bags.
• Meanwhile, place peaches with 1 cup water into the jar of a blender, and blend until very smooth. Pour the peach mixture, tea, and stevia powder into a 1 gallon pitcher. Fill the pitcher to the top with water, and stir until blended.

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
• Meanwhile, heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
• Place berries in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary). Refrigerate until firm, at least 3 hours.
• To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.