Sparkling Fruit Gelées
These stylish individual cups can be prepared and refrigerated up to two days before the gathering. Substitute your favorite fresh fruits in any combination.
3 1/2 teaspoons unflavored gelatin
2 2/3 cups sparkling wine, divided
2/3 cup sugar
4 teaspoons fresh lemon juice
2 cups sliced strawberries
1 1/3 cups fresh blueberries
2/3 cup sliced banana
2/3 cup fresh raspberries
Sprinkle gelatin over 2/3 cup wine in a small saucepan, and let stand 5 minutes. Place saucepan over low heat; cook 5 minutes or until gelatin dissolves, stirring constantly.
Combine sugar and 2/3 cup wine in a medium saucepan over medium heat; cook 5 minutes or until sugar dissolves, stirring the mixture frequently. Remove from heat; stir in remaining 1 1/3 cups wine. Add gelatin mixture and lemon juice, stirring well.
Divide mixture evenly among 8 (6-ounce) Champagne flutes or wineglasses. Combine the strawberries and remaining ingredients. Stir about 1/2 cup fruit mixture into each glass; cover and chill 6 hours or overnight.
Yield: 8 servings (serving size: 1 gelée)
CALORIES 166(2% from fat); FAT 0.3g (sat 0.0g,mono 0.0g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 7mg; FIBER 2.4g; IRON 0.6mg; CARBOHYDRATE 28.3g
Cooking Light, JUNE 2005
ok not all the wine gets cooked. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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sparkling fruit gelee -Cooking Light
