Fancy Pants Fruit Jello

Gleaned from the latest issue of MS Food is this fruit terrine recipe. Deviating from my usual preference to bake, I've made this fruit dessert twice this month. It's quite refreshing, passable as "healthy" and easy on the eyes as well. I've made some minor substitutions.

Fruit Terrine

1 quart STRAWberries
1 box BLUEberries or RASPberries
2 envelopes of KNOX unflavored gelatin
1/4 cup sugar
1 bottle of my beloved Nantucket Nectar's Grapeade (or 16 oz. white grape juice)

1. Wash and cut fruit to fill a loaf pan
2. Sprinkle two envelopes of gelatin over 1/4 cup of juice
3. Heat 1/4 cup juice dissolving sugar in juice
4. Dissolve softened gelatin in heated juice
5. Combine remaining juice and heated juice/sugar/gelatin liquid
6. Pour over fruit in loaf pan
7. Cover with plastic wrap and refrigerate until gelatin is set