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California Fruit Terrine



Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


4 packages gelatin, unflavored
4 cups white grape juice
3 cups strawberries
2 each kiwi fruit
peeled, sliced
1 each mangos
peeled, sliced in thin wedges
1 medium papayas
peeled, sliced in thin wedges
¼ cup honey
½ cup mayonnaise
½ cup heavy whipping cream
2 tablespoons raspberries
1 x mint sprigs
1 x fruit
fresh, additional


To make terrine, soften gelatin in 2 cups grape juice.

Heat over low heat until dissolved.

Stir in remaining 2 cups grape juice.

Cool until slightly thickened.

Place 9-inch loaf pan in larger pan filled with ice cubes.

Pour small amount of gelatin mixture in bottom of pan to form thin layer.

Arrange half of strawberry slices and all of kiwi slices in decorative pattern, handling kiwis as little as possible.

Allow to set.

Carefully, again without handling too much, arrange mango slices over surface to form another layer.

Spoon over more gelatin mixture to cover fruit.

Again, allow to set.

Top with layer of remaining sliced strawberries.

Spoon over more gelatin mixture to cover berries.

Allow to set.

Top with papaya slices.

Pour over remaining gelatin mixture.

Chill until completely set.

To make dressing, blend honey, mayonnaise and whipped cream.

Add fruit puree.

Unmold terrine onto serving platter and cut into slices about ¾ inch thick.

Serve each slice with dollop of dressing.

Garnish with mint sprigs and more fresh fruit, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 22632% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 138mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 27g
Vitamin A 17% Vitamin C 143%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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