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California Fruit Terrine

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy California Desserts, Fruits, Salads 8 Servings

INGREDIENTS

4 Unflavored gelatin
4 c White grape juice
3 c Sliced strawberries
2 Kiwis, peeled and sliced
1 Mango, peeled thin wedges
1 Papaya, peeled thin wedges
1/4 c Honey
1/2 c Mayonnaise
1/2 c Whipping cream, whipped
2 T Fruit puree, raspberry
Mint sprigs
Additional fresh fruit

INSTRUCTIONS

To make terrine, soften gelatin in 2 cups grape juice. Heat over low
heat until dissolved. Stir in remaining 2 cups grape juice. Cool  until
slightly thickened. Place 9-inch loaf pan in larger pan filled  with
ice cubes. Pour small amount of gelatin mixture in bottom of pan  to
form thin layer. Arrange half of strawberry slices and all of kiwi
slices in decorative pattern, handling kiwis as little as possible.
Allow to set. Carefully, again without handling too much, arrange
mango slices over surface to form another layer. Spoon over more
gelatin mixture to cover fruit. Again, allow to set. Top with layer  of
remaining sliced strawberries. Spoon over more gelatin mixture to
cover berries. Allow to set. Top with papaya slices. Pour over
remaining gelatin mixture. Chill until completely set.  To make
dressing, blend honey, mayonnaise and whipped cream. Add fruit  puree.
Unmold terrine onto serving platter and cut into slices about  3/4-inch
thick. Serve each slice with dollop of dressing. Garnish  with mint
sprigs and more fresh fruit, if desired.  (C) 1992 The Los Angeles
Times  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 243
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 3.8mg
Sodium: 616.9mg
Potassium: 384.5mg
Carbohydrates: 41.5g
Fiber: 5.4g
Sugar: 27.9g
Protein: 1.7g


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