Fruit Terrine supreme

Fruit Terrine supreme

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  • Prep Time


  • Total Time


  • Servings



  • cups boiling water

  • 2

    pkg. (9.1 g each) Jell-O No sugar added lemon jelly powder.

  • zest and juice from 1 small orange, divided

  • 1

    cup ice cubes

  • 2

    cups thawed cool whip light whipped topping

  • 1

    cup frozen blueberries, thawed

  • ¼

    cup sugar


Add boiling water to jelly powders in medium bowl; stir 2 minutes until completely dissolved. Reserve 2 tbsp. orange juice for later use. Add remaining juice and ice to jelly;stir until ice is melted. Refrigerate 10 min. or until slightly thickened. Whisk in cool whip and zest; pour into 9x5 inch loaf pan sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmould just before serving. Add reserved orange juice to blender with remaining ingredients; blend until smooth. Spoon over individual servings of dessert. To unmould terrine - dip bottom of pan in warm water for 15 sec. then invert onto platter.


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