Fruit Terrine supreme
- 1 1/2 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
- 1/4 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.