A fruit terrine is a type of dessert that typically consists of various fruits and a gelatin-based sauce. The sauce is usually made with raspberries, but other fruits can be used as well. The terrine is typically served chilled and can be garnished with fresh fruit, whipped cream, or other toppings.
IN FOOD PROCESSOR, PROCESS 1 PINT STRAWBERRIES ABOUT 3O SECS.
OR UNTILSMOOTH.
IN SM.
SAUCEPAN OVER MED-LOW HEAT, COMBINE SUGAR, ORANGE JUICE ANDLEMON JUICE; HEAT ABOUT 3 MIN.
OR UNTIL SUGAR DISSOLVES, STIRRINGOCCASIONALLY.
ADD SUGAR MIXTURE TO STRAWBERRY PUREE; PROCESS ABOUT 15 SECS.
OR JUST UNTIL BLENDED.
POUR MIXTURE INTO 9-INCH SQUARE METAL BAKING PAN;STIR IN YOGURT.
FREEZE ABOUT 1 HOUR OR UNTIL PARTIALLY FROZEN.
STIR MIXTURETO BREAK UP ICE CRYSTALS; RETURN TO FREEZER FOR 1 HOUR LONGER.
STIR MIXTUREAGAIN.
TRANSFER TO 7- BY -4 BY 3 INCH LOAF PAN.
FREEZE ABOUT 3 HOURS OROVERNIGHT UNTIL FIRM.
PREPARE RASPBERRY SAUCE.
TO SERVE, REMOVE TERRINEFROM FREEZER, DIP BOTTOM OF PAN INTO WARM WATER.
WITH KNIFE, LOOSEN AROUNDEDGES; UNMOLD ONTO PLATTER.
SLICE AND SERVE WITH RASPBERRY SAUCE; GARNISHWITH FRESH STRAWBERRIES AND RASPBERRIES.
PER SERVING: (WITH 2 TB SAUCE) 170 CAL.
, 3GR.
PRO.
, 39GR CARB.
, 1GR.
FAT,5% CAL FROM FAT, 2MG.
CHOL.
, 34MG.
SOD.
Ingredients
Directions
IN FOOD PROCESSOR, PROCESS 1 PINT STRAWBERRIES ABOUT 3O SECS.
OR UNTILSMOOTH.
IN SM.
SAUCEPAN OVER MED-LOW HEAT, COMBINE SUGAR, ORANGE JUICE ANDLEMON JUICE; HEAT ABOUT 3 MIN.
OR UNTIL SUGAR DISSOLVES, STIRRINGOCCASIONALLY.
ADD SUGAR MIXTURE TO STRAWBERRY PUREE; PROCESS ABOUT 15 SECS.
OR JUST UNTIL BLENDED.
POUR MIXTURE INTO 9-INCH SQUARE METAL BAKING PAN;STIR IN YOGURT.
FREEZE ABOUT 1 HOUR OR UNTIL PARTIALLY FROZEN.
STIR MIXTURETO BREAK UP ICE CRYSTALS; RETURN TO FREEZER FOR 1 HOUR LONGER.
STIR MIXTUREAGAIN.
TRANSFER TO 7- BY -4 BY 3 INCH LOAF PAN.
FREEZE ABOUT 3 HOURS OROVERNIGHT UNTIL FIRM.
PREPARE RASPBERRY SAUCE.
TO SERVE, REMOVE TERRINEFROM FREEZER, DIP BOTTOM OF PAN INTO WARM WATER.
WITH KNIFE, LOOSEN AROUNDEDGES; UNMOLD ONTO PLATTER.
SLICE AND SERVE WITH RASPBERRY SAUCE; GARNISHWITH FRESH STRAWBERRIES AND RASPBERRIES.
PER SERVING: (WITH 2 TB SAUCE) 170 CAL.
, 3GR.
PRO.
, 39GR CARB.
, 1GR.
FAT,5% CAL FROM FAT, 2MG.
CHOL.
, 34MG.
SOD.
