BERRY WATERMELON LOAF---Has a white layer, a red layer and berry sauce. Made in a loaf pan.
MAKES 8 SERVINGS.
FOR WHITE LAYER---
2 tsp unflavored gelatin
1 cup lowfat milk
1/3 cup plus 1 tbs sugar or Splenda
1 cup lowfat sour cream
1/2 tsp vanilla
Pinch of salt
FOR RED LAYER---
4 cups chopped seedless watermelon
2 cups raspberries
1/4 cup sugar or Splenda
2 tsp lemon juice
Pinch of salt
4 tsp unflavored gelatin
FOR BERRY SAUCE---
2 cups blueberries
1/4 cup sugar or Splenda
Pinch of salt
1 tsp lemon juice
Line a loaf pan with plastic wrap, leaving a overhang. MAKE WHITE LAYER---Sprinkle gelatin over 1/2 cup milk in a bowl. Let stand 2 min. Heat remaining milk in a saucepan until steaming. Pour over gelatin mixture, whisk until combined. Add sugar, whisk until dissolved. Whisk in sour cream, vanilla and salt until smooth. Pour mixture into pan. Refrigerate 1 hour. MAKE RED LAYER---Combine watermelon, raspberries, sugar, lemon juice and salt in a blender, process until smooth. Strain into a bowl. Transfer 1 cup of puree to another bowl, sprinkle with gelatin, let stand 2 min. Heat 1 cup of remaining puree in a saucepan until steaming. Pour over gelatin mixture, whisk until combined. Stir in remaining puree, let cool. Spoon puree over white layer, cover with plastic wrap. Refrigerate 3 hours. MAKE SAUCE---Combine blueberries, sugar, salt and 1/4 cup water in a saucepan. Cook until berries burst. Transfer to a blender, add lemon juice, puree until smooth. Let cool. Unwrap loaf, invert onto a platter. Slice and SERVE with blueberry sauce and fresh blueberries...
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