Recipe from: Luscious Berry Desserts book by Lori Longbotham

Ingredients:

2 cups cranberry-raspberry juice (divided use)

2 envelopes plain gelatin

1/2 cup packed light brown sugar

2 tablespoons fresh lemon juice

5 cups mixed ripe berries

Method:

Pour 1/2 cup of the cranberry-raspberry juice into a small bowl, sprinkle the gelatin over it, and let soften for 5 minutes.

Heat the sugar with 1/2 cup of the cranberry-raspberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup cranberry-raspberry juice.

Place the berries in a loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.

To serve, run a table knife around the inside of the pan and dip the pan in hot water for about 5 seconds, then invert onto a serving platter and shake to release the terrine. Serve cut into slices.

Note: Serves 8 to 10. This is something for ‘Rainbow Colour Diet’ followers!