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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. 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