Congealed Berry Salads

Ingredients

• 1 tablespoon blueberries fresh unsweetened thawed
• 1 cup cranberry-raspberry-strawberry juice beverage 
• 1.3 teaspoons gelatin powder unflavored
• 2 tablespoons nonfat cream alternative sour
• 2 teaspoons pecans finely chopped
• 0.3 teaspoon poppy seeds 
• 1 teaspoon powdered sugar 
• 1 tablespoon raspberries fresh unsweetened thawed
• 2 large strawberries sliced
• 2 tablespoons sugar 

Equipment

• sauce pan

Directions

1. Sprinkle gelatin over juice in a small saucepan; let stand 2 minutes.
2. Add 2 tablespoons sugar; cook over low heat, stirring until gelatin and sugar dissolve (about 2 minutes). Chill gelatin mixture until the consistency of unbeaten egg white.
3. Gently fold blueberries and next 3 ingredients into gelatin mixture. Spoon mixture evenly into 2 (1/2-cup) molds coated with cooking spray. Cover and chill until firm.
4. Combine sour cream, powdered sugar, and poppy seeds, stirring well. Line 2 salad plates with lettuce, if desired. Unmold salads onto plates; top each serving evenly with sour cream mixture.
5. Sprinkle with grated orange rind, if desired.