Sparkling Fresh Berry and Walnut Jellies

  • Yield 8 servings
  • Prep 10 mins
  • Cook 0 mins

Sparkling like jewels, berries at their peak in summertime are captured in a flavorful jelly.

California Walnut Board


4 cups cranberry or cran-raspberry juice
2 packages unflavored gelatin
2 cups mixed fresh raspberries and blueberries
2 cups fresh strawberries, cut into 1/2-inch pieces
1 cup blackberries, halved if large
1 cup roughly chopped toasted walnuts
1 cup non-fat Greek yogurt, for serving
8 sprigs mint, for serving


  1. Pour 1/2 cup of cranberry juice into an eight-cup bowl, sprinkle the gelatin over the surface and allow the gelatin to “bloom,” about 5 minutes. Bring the remaining juice to a boil in a small saucepan; pour over the gelatin and stir until the gelatin has dissolved. Add the berries while the juice is still hot and stir.
  2. Rinse 8, one-cup ramekins or molds with cold water and set on a tray. Ladle the jelly, berry mixture into the dishes. Sprinkle with walnuts and refrigerate until set, 4 hours or overnight.
  3. To unmold the jellies, dip the containers in warm water, invert onto a serving plate and garnish with a dollop of non-fat Greek yogurt and a sprig of mint. Serve immediately. 

Recipe by Tina Salter.




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