Fruit terrine with raspberry sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | (2 CUPS) FRESH STRAWBERRIES |
| HULLED | ||
| ⅔ | cup | SUGAR |
| ¼ | cup | ORANGE JUICE |
| 2 | tablespoons | LEMON JUICE |
| 2 | CONTAINERS (80Z EA) | |
| STRAWBERRY LOW-FAT YOGURT | ||
| RASPBERRY SAUCE (RECIPE | ||
| FOLLOWS) | ||
| FRESH STRAWBERRIES AND | ||
| RASPBERRIES OPTIONAL | ||
| RASPBERRY SAUCE | ||
| 1 | pint | FRESH RASPBERRIES OR 1 PKG |
| (12OZ) UNSWEETENED FROZEN | ||
| 2 | tablespoons | SUGAR |
| 1 | teaspoon | VANILLA EXTRACT |
Directions
IN FOOD PROCESSOR, PROCESS 1 PINT STRAWBERRIES ABOUT 3O SECS. OR UNTIL SMOOTH. IN SM. SAUCEPAN OVER MED-LOW HEAT, COMBINE SUGAR, ORANGE JUICE AND LEMON JUICE; HEAT ABOUT 3 MIN. OR UNTIL SUGAR DISSOLVES, STIRRING OCCASIONALLY. ADD SUGAR MIXTURE TO STRAWBERRY PUREE; PROCESS ABOUT 15 SECS.
OR JUST UNTIL BLENDED. POUR MIXTURE INTO 9-INCH SQUARE METAL BAKING PAN; STIR IN YOGURT. FREEZE ABOUT 1 HOUR OR UNTIL PARTIALLY FROZEN. STIR MIXTURE TO BREAK UP ICE CRYSTALS; RETURN TO FREEZER FOR 1 HOUR LONGER. STIR MIXTURE AGAIN. TRANSFER TO 7- BY -4 BY 3 INCH LOAF PAN. FREEZE ABOUT 3 HOURS OR OVERNIGHT UNTIL FIRM. PREPARE RASPBERRY SAUCE. TO SERVE, REMOVE TERRINE FROM FREEZER, DIP BOTTOM OF PAN INTO WARM WATER. WITH KNIFE, LOOSEN AROUND EDGES; UNMOLD ONTO PLATTER. SLICE AND SERVE WITH RASPBERRY SAUCE; GARNISH WITH FRESH STRAWBERRIES AND RASPBERRIES.
PER SERVING: (WITH 2 TB SAUCE) 170 CAL., 3GR. PRO., 39GR CARB., 1GR. FAT, 5% CAL FROM FAT, 2MG. CHOL., 34MG. SOD.