BERRIES IN CHAMPAGNE JELLY

CHAMPAGNE JELLY

1 envelope unflavored gelatin

1 teaspoon unflavored gelatin

1 cup cold water

3/4 cup granulated sugar

2 tablespoons granulated sugar

1 bottle (750 ml.) dry Champagne or other sparkling wine; at room temperature

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BERRIES

1 1/2 pints mixed berries; such as blackberries, blueberries and raspberries

2 tablespoons granulated sugar

TO MAKE CHAMPAGNE JELLY:

1. In a non-reactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes. Add sugar. Heat over low heat, stirring, until sugar dissolves, 2-3 minutes. Remove from heat and slowly stir in Champagne.

2. Pour into an 8"x11" non-reactive dish; cover and chill for at least 6 hours or overnight. Jelly will be softly set.

TO PREPARE BERRIES & FINISH DESSERT:

1. In a medium bowl, gently mix berries and sugar. Let stand at room temperature for 2 hours.

2. To serve, break up jelly with a rubber spatula. Layer jelly alternately with berries in 6 tall dessert glasses, ending with berries. Drizzle any berry juices over the top.

* NOTE: This dessert will keep, covered, in the refrigerator for up to 2 hours.

Yields 6 servings

CALORIES: 200; PROTEIN: 2g; CARBS: 43g; FAT: 0g; FIBER: 4g; CHOL: 0mg; SODIUM: 0mg.

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