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Fruit Terrine Dessert

 
One serving costs about $1.25

$1.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 210 minutes

Ready in 3 hours and 30 minutes

8 gluten-free,gluten free
spoonacular Score:29%

Spoonacular Score: 29%

 

One serving contains 201 calories, 3g of protein, and 5g of fat. This gluten free recipe serves 8 and costs $1.25 per serving. A mixture of water, milk, lemon gelatin dessert mix, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Similar recipes include Mocha Toffee-crunch Terrine {or Layered Ice Cream Dessert}, Prosecco and Summer Fruit Terrine, and Fruit Dessert.

Ingredients

Servings:
2 Tbsps
2 Tbsps cornstarch
cornstarch
1 cubes
1 cubes ice cubes
ice cubes
2 packages
2 packages lemon gelatin dessert mix
lemon gelatin dessert mix
1 Tbsp
1 Tbsp milk
milk
0.75 cups
0.75 cups orange juice
orange juice
2 tsps
2 tsps orange zest
orange zest
0.25 cups
0.25 cups sour cream
sour cream
20 oz
20 oz frozen strawberries
frozen strawberries
1.5 cups
1.5 cups water
water
8 oz
8 oz whipped topping
whipped topping
2 Tbsps cornstarch
2 Tbsps
cornstarch
1 cubes ice cubes
1 cubes
ice cubes
2 packages lemon gelatin dessert mix
2 packages
lemon gelatin dessert mix
1 Tbsp milk
1 Tbsp
milk
0.75 cups orange juice
0.75 cups
orange juice
2 tsps orange zest
2 tsps
orange zest
0.25 cups sour cream
0.25 cups
sour cream
20 oz frozen strawberries
20 oz
frozen strawberries
1.5 cups water
1.5 cups
water
8 oz whipped topping
8 oz
whipped topping

Equipment

food processor
food processor
cutting board
cutting board
loaf pan
loaf pan
sauce pan
sauce pan
blender
blender
bowl
bowl
food processor
food processor
cutting board
cutting board
loaf pan
loaf pan
sauce pan
sauce pan
blender
blender
bowl
bowl


Instructions

  1. DISSOLVE gelatin in boiling water. Combine orange juice and ice cubes to make 1-3/4 cups. Add to gelatin, stirring until ice is melted. Stir in orange rind. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes.
  2. FOLD whipped topping into gelatin mixture. Spoon into 8x4-inch loaf pan.
  3. Chill until firm, at least 3 hours. Unmold onto cutting board.
  4. STIR together sour cream and milk. Spoon about 2 tablespoons of the Strawberry Sauce onto individual dessert plates. Swirl sour cream mixture through Strawberry Sauce to form design. Slice terrine; place in sauce on plates. Garnish with fruit, if desired.
  5. MAKES 8 to 10 servings,
  6. Prep time: 30 minutes,
  7. Chill time: 3 hours
  8. Strawberry Sauce: PLACE strawberries in food processor or blender; cover.
  9. Process until smooth. Combine cornstarch with small amount of the strawberries in medium saucepan; add remaining strawberries. Bring to boil over medium heat, stirring constantly; boil 1 minute. Chill.
  10. MAKES 2 cups.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.25
Ingredient
2 tablespoons cornstarch
2 packages lemon gelatin dessert mix
1 tablespoon milk
¾ cups orange juice
2 teaspoons orange zest
¼ cups sour cream
20 ounces frozen strawberries
8 ounces whipped topping
Price
$0.07
$1.82
$0.02
$0.38
$0.22
$0.39
$5.06
$2.02
$9.99

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • To prevent curdling, take sour cream of the fridge well in advance and only add it to hot soups or sauces once it has reached room temperature and once the soup/sauce has cooled down a bit.

  • get more cooking tips

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
200 Calories
3g Protein
5g Total Fat
36g Carbs
4% Health Score
Limit These
Calories
200
10%

Fat
5g
8%

  Saturated Fat
4g
25%

Carbohydrates
36g
12%

  Sugar
30g
34%

Cholesterol
4mg
2%

Sodium
129mg
6%

Get Enough Of These
Protein
3g
7%

Vitamin C
54mg
66%

Manganese
0.28mg
14%

Phosphorus
82mg
8%

Folate
26µg
7%

Fiber
1g
6%

Potassium
198mg
6%

Calcium
46mg
5%

Vitamin B2
0.07mg
4%

Copper
0.08mg
4%

Magnesium
15mg
4%

Selenium
2µg
4%

Vitamin B1
0.05mg
3%

Vitamin B6
0.05mg
3%

Vitamin E
0.39mg
3%

Vitamin A
125IU
3%

Vitamin K
2µg
3%

Iron
0.42mg
2%

Vitamin B3
0.41mg
2%

Vitamin B5
0.17mg
2%

Vitamin B12
0.09µg
1%

Zinc
0.18mg
1%

covered percent of daily need

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