Recipe by Victoria Dwek

Mixed Berry & Tropical Fresh Fruit Gelees

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

This is my favorite dessert right now (or obsession? The reason I have 12 pounds of frozen fruit in my freezer?). Since when could a jel dessert be so elegant? And actually healthy? My ice cream is getting very jealous.


Mixed Berry Gelee

  • 1 (16-ounce) bag frozen strawberries, thawed

  • 8 ounces frozen blueberries, thawed

  • 1 (3-ounce) box Bakol strawberry or raspberry jel powder

  • 1/4 cup fresh blueberries and/or pomegranate seeds

Tropical Fruit Gelee

  • 12 ounces frozen mango, thawed

  • 12 ounces frozen peaches, thawed

  • 1 (3-ounce) box Bakol lemon or orange jel powder

  • 1 kiwi, peeled and diced

  • 1 mango, peeled and diced


For the Mixed Berry Gelee


To prepare the mixed berry gelee, first reserve eight strawberries from the bag.


Add remaining thawed strawberries and thawed blueberries to the jar of a blender or food processor. Blend until smooth. You should have about two cups puree (or slightly more).


Place strawberry/blueberry puree into a small saucepan over medium-high heat. Bring to a boil. Stir in strawberry jel powder.


Divide mixture between four dessert glasses. Refrigerate until set (this will only take a few minutes in small dessert glasses, but a couple of hours in one large dish).


Meanwhile, dice reserved strawberries. Top gelees with chopped strawberries and fresh blueberries or pomegranate seeds. Keep refrigerated until completely chilled and ready to serve.

For the Tropical Fruit Gelee


Combine thawed mango and peaches in the jar of a blender and proceed as directed in steps two through five, using orange or lemon jel dessert powder and topping the desserts with fresh kiwis and mango.

Mixed Berry & Tropical Fresh Fruit Gelees

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