Nectarine-Blueberry Gelatin Cups

3
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
8
Difficulty
Easy
This delectable low-calorie dessert can also be made in a 4 1⁄2 x 8 1⁄2-inch loaf pan. Cut into 8 slices for serving.

Ingredients

water

1½ cup(s)

sugar

½ cup(s)

table salt

tsp

fresh lemon juice

½ cup(s), (about 4 lemons)

unflavored gelatin

2 Tbsp

nectarine(s)

3 item(s), medium, (3⁄4 pound), halved, pitted, and chopped

fresh blueberries

2 cup(s)

Instructions

  1. Combine the water, sugar, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved; stir in the lemon juice. Remove the saucepan from the heat. Pour 1 cup of the lemon mixture into a small bowl; sprinkle with the gelatin and let soften, about 5 minutes.
  2. Heat the lemon mixture over medium heat just until hot; remove the saucepan from the heat. Add the gelatin mixture; stir until the gelatin is completely dissolved. Pour through a fine-mesh sieve set over a medium bowl.
  3. Divide the nectarines and blueberries among eight 6- to 8- ounce custard cups or ramekins. Ladle the gelatin mixture over the fruit, pressing on the fruit so it is submerged. Cover with plastic wrap and refrigerate until thoroughly chilled and set, at least 3 hours or up to 2 days.
  4. To unmold, run a thin knife around the edges of the cups to loosen the gelatin, then dip the cups into a bowl of hot water about 5 seconds. Invert the cups onto plates, shaking it gently to help free the gelatin; lift off the cups. Yields 1 slice per serving.

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