Nectarine-Blueberry Gelatin Cups

Ingredients:

• 1 1/2 cups cool water
• 1/2 cup granulated sugar
• pinch of salt
• 1/2 cup fresh lemon juice
• 2 envelopes  unflavored gelatin
• 3 small ripe nectarines, halved, pitted and chopped
• 1 pint blueberries

Makes 8 Servings

1. Combine the water, sugar, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved; stir in the lemon juice. Remove the saucepan from the heat. Pour 1 cup of the lemon mixture into a small bowl; sprinkle with the gelatin and let soften, about 5 minutes.
2. Heat the lemon mixture over medium heat just until hot; remove the saucepan from the heat. Add the gelatin mixture; stir in the gelatin is completely dissolved. Pour through a fine-mesh sieve set over medium bowl.
3. Divide the nectarines and blueberries among eight 6 to 8-ounce custard cups or ramekins. Ladle the gelatin mixture over the fruit, pressing on the fruit so it is submerged. Cover with plastic wrap and refrigerate until thoroughly chilled and set, at least 3 hours or up to 2 days.
4. To unmold, run a thin knife around the edges of the cups to loosen the gelatin, then dip the cups into a bowl of hot water about 5 seconds. Invert the cups onto plates, shaking it gently to help free the gelatin; lift off the cups.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are probably the most elegantly looking desserts I've ever made. If you remember Jell-O molds, these desserts are like mini Jell-O molds. They look colorful and they taste sweet and fruity. The total preparation and cook time for these sweet treats is 20 minutes. Don't be intimidated by these desserts. They are easy to make and they look elegant when they are presented in the right way. I highly recommend serving this dessert to family and friends on a hot summer day because it will fill them up and cool them off.