*  Exported from  MasterCook  *

        Blueberry and Cranberry-Juice Jelly with Raspberry Coulis

Recipe By     : Sainsbury's The Magazine, Mar 97, Therese Lawson
Serving Size  : 4    Preparation Time :0:00
Categories    : Chilled                          Desserts
                Entertaining                     Fruit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --- For the jelly ---
 175      g             fresh or frozen blueberries
 510      ml            cranberry juice
   1      sachet        gelatin granules
                        --- For the Coulis ---
 175      g             fresh or frozen raspberries
   2      tbsp          creme de cassis -- -OR-
                        undiluted blackcurrant juice
   1      tbsp          water
                        --- To serve ---
  75      g             fresh or frozen blueberries
  75      g             fresh or frozen raspberries
 200      g             virtually fat free fromage frais

This jelly makes about 1 1/4 pints (725 ml).

Defrost the fruits, if frozen, and drain well. For the jelly, put the
blueberries and 275 ml of the cranberry juice into a saucepan, bring
to the boil and simmer gently for 2 minutes.

In a separate pan, heat the rest of the juice to bubbling. Let it
cool just a little, then sprinkle in the gelatin granules and stir
briskly. You can tell whether it is dissolved by scrutinising the
back of the spoon, which little globules stick to at first.

Rinse the mould or bowl with cold water and shake out, but don't dry
it properly. Fill with hot blueberries and jelly juice. When cool
enough, refrigerate until set. It may be wise to do it the night
before you want it - or early in the morning if you are that kind of
person. However, if you want to avoid the fruits sinking to the
bottom, you will need to stir the jelly occasionally, before it sets
completely.

Meanwhile, make the coulis: simmer the raspberries, creme de cassis
or blackcurrant juice and water for 3 minutes to boil off the alcohol
and soften the fruit. Push the softened fruit and juice through a
sieve into a bowl to make a puree. Chill.

To turn out the jelly, dip the mould very briefly into hot water, put
your serving plate on top and invert efficiently. Tap the bottom of
the mould and the jelly should plop out. Pour a rim of coulis around
the base of the jelly and arrange the fruit artistically.

Serve with extra coulis handed separately and the virtually fat-free
fromage frais.

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NOTES: By Therese Lawson as a diet pudding for husband Nigel.