An alternative to wheat flour, arrowroot is used to thicken the berry jelly in this layered dessert, as it was for the arrowroot jellies popular in Victorian England. The powdery thickener also works well in gravies and sauces.
- 1/4 cup arrowroot powder
- 2 1/4 cups unsweetened mixed berry juice, divided
- 1/3 cup sugar
- 1 cup fresh or frozen blueberries, plus more for garnish
- 1 cup fresh or frozen raspberries, plus more for garnish
- 2 8.9-oz. gluten-free pound cakes, such as Ener-G Foods or Foods by George, cut into thin slices
- 1 1/2 cups all-natural whipped topping, such as TRUwhip, plus more for garnish, optional
1. Whisk together 1/4 cup berry juice, arrowroot powder, and sugar in bowl. Set aside.
2. Bring remaining berry juice to a boil in saucepan. Whisk in arrowroot mixture. Reduce heat to medium, and simmer 3 to 5 minutes, or until mixture thickens and turns clear, whisking constantly. Cool. Stir in blueberries and raspberries.
3. Line bottom of 8-inch-square glass or ceramic baking dish with pound cake slices. Spread with 1 cup arrowroot jelly, and top with 1/2 cup whipped topping. Repeat layering 2 more times. Cover, and refrigerate overnight. Garnish with berries and whipped topping, if using, before serving.
- Calories: 176
- Carbohydrate Content: 27 g
- Cholesterol Content: 29 mg
- Fat Content: 7 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 2 g
- Sodium Content: 2 mg
- Sugar Content: 17 g