Congealed Berry Salads

• 1 1/4 teaspoons unflavored gelatin
• 1 cup cranberry-raspberry-strawberry juice beverage
• 2 tablespoons sugar
• 1 tablespoon fresh or frozen unsweetened blueberries, thawed
• 1 tablespoon fresh or frozen unsweetened raspberries, thawed
• 2 teaspoons finely chopped pecans
• 2 large strawberries, sliced
• Vegetable cooking spray
• 2 tablespoons nonfat sour cream alternative
• 1 teaspoon powdered sugar
• 1/4 teaspoon poppy seeds
• Green leaf lettuce (optional)
• Grated orange rind (optional)

1. Sprinkle gelatin over juice in a small saucepan; let stand 2 minutes. Add 2 tablespoons sugar; cook over low heat, stirring until gelatin and sugar dissolve (about 2 minutes). Chill gelatin mixture until the consistency of unbeaten egg white.
2. Gently fold blueberries and next 3 ingredients into gelatin mixture. Spoon mixture evenly into 2 (1/2-cup) molds coated with cooking spray. Cover and chill until firm.
3. Combine sour cream, powdered sugar, and poppy seeds, stirring well. Line 2 salad plates with lettuce, if desired. Unmold salads onto plates; top each serving evenly with sour cream mixture. Sprinkle with grated orange rind, if desired.

unflavored gelatin, cranberryraspberrystrawberry juice beverage, sugar, blueberries, pecans, strawberries, vegetable cooking spray, nonfat sour cream alternative, powdered sugar, poppy seeds, green leaf, orange rind

Taken from www.myrecipes.com/recipe/congealed-berry-salads (may not work)