Nectarine-blueberry gelatin cups
4 - 6
PersonalPoints™ per serving
This delectable low-calorie dessert, featuring fresh nectarines and blueberries, can also be made in a 8 1⁄2-inch x 4 1/2 loaf pan instead of cups or ramekins. Cut into 8 slices for serving. Bonus: You can also assemble these gelatin cups up to 2 days ahead, and the longer they have to set, the better they'll taste. Doesn't get much easier and effortless than that.
Fresh lemon juice
½ cup(s), (about 4 lemons)
3 item(s), medium, (3⁄4 pound), halved, pitted, and chopped
- 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.
- 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.
- 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.
- 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.