2 cups clear apple juice
1 tbsp honey
3 tsp powdered gelatin
1 large ripe mango, peeled and chopped into small pieces
101/2 oz/300 g fresh blueberries or raspberries
- Fill a 5-cup/1.2 liter mold or loaf pan with cold water and set aside. Pour the apple juice into a pan and add the honey. Place over low heat and sprinkle in the gelatin. Bring to a boil, whisking continuously, then remove and let cool for at least 5 minutes.
- Drain the mold or loaf pan and place a layer of mango and blueberries in the base. Pour in enough of the cooled apple mixture to cover, then leave in the refrigerator until set. Repeat the layers until all the fruits and apple mixture are used.
- Let set in the refrigerator for 2 hours, then cover the top with plastic wrap and weigh down with a few weights or clean cans. Let chill overnight.
- The next day, dip the base into boiling water for about 30 seconds. Invert onto a serving platter and carefully remove the container. Serve, divided equally among 8 plates.
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