INGREDIENTS

INSTRUCTIONS

Using a paring knife, remove the skin and outer membrane from the
oranges. Carefully cut out each section from the membranes, catching
any juice in a small bowl as you cut. Reserve the sections. Squeeze
the juice from the membranes into the bowl. Strain the juice and add
enough fresh orange juice to equal 1 cup. Repeat with the grapefruit;
reserve the grapefruit juice for another use. Place the water in a
custard cup. Sprinkle with the gelatin and let soften for 5 minutes.
Add 1 tablespoon of the orange juice. Bring about 1/2 inch of water  to
a simmer in a small skillet over medium heat. Place the custard  cup in
the skillet. Reduce the heat to low and stir the mixture until  the
gelatin is melted and the liquid is clear. Pour into a small  bowl. Add
the honey and the remaining orange juice. Stir until  well-blended.
Place 4 small round molds (such as coffee cups) on a  work surface.
Take 1 mold and place alternating sections of the  orange and
grapefruit very close together against the sides, leaving  no space
between the sections so that the terrine will hold its  shape. Place 7
blueberries in the center of the mold and fill with  the juice mixture.
Repeat to fill the remaining 3 molds. Cover the  molds with plastic
wrap and refreigerate for at least 45 minutes, or  until the gelatin
has set. To unmold the terrines, carefully wrap  each mold in a very
hot towel, loosening around the edge of the  terrine with a sharp knife
as it warms. Take care not to let the mold  get too warm or the gelatin
will melt. Unmold each terrine onto a  small chilled dessert plate.
Garnish with a sprig of mint.  Yield: 4 servings  This recipe copyright
C 1998 The French Culinary Institute's Salute to  Healthy Cooking.
Converted by MC_Buster.  NOTES : From The French Culinary Institute's
Salute to Healthy Cooking  Recipe by: Good Morning America  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.8mg
Potassium: 309.7mg
Carbohydrates: 38.4g
Fiber: 5.6g
Sugar: 26.9g
Protein: 2.2g