Red, Blue and White Molded Fruit Salad

JULY FOURTH MOLDED SALAD
"For this molded salad, I checked labels to find the juice with the least amount of sugar, and use a lavish amount of fresh fruit, turning it into a patriotic red, white and blue fruit salad,"says recipe creator, Dana Jacobi. Recipe from the AICR.

2 (3-ounce) packets strawberry gelatin dessert mix

1 1/2 cups cran-raspberry juice

1 1/2 cups cold raspberry-flavored club soda

1 tsp. fresh lemon juice

1 lb. hulled, sliced strawberries (2 cups)

1/2 pt. blueberries (about 1 cup)

1/2 Granny Smith apple, peeled and cored, cut in 1/2-inch pieces

1 cup mini-marshmallows (optional)

Place gelatin in a medium bowl. Heat juice to boiling and pour over the gelatin. Stir until completely dissolved, about 2 or 3 minutes. Mix in cold soda and lemon juice. Refrigerate the mixture about 1 hour, stirring occasionally, until it has the consistency of raw egg white. (Or, set the bowl of gelatin into a larger bowl of ice and water to cool it, stirring frequently, about 12 to 15 minutes.) Into the thickened gelatin, mix in strawberries, half the blueberries, the apple and marshmallows (if using). Stir to distribute fruit evenly. Reserve remaining berries for garnish.Pour fruit and gelatin mixture into a 5-cup ring mold. Chill until very firm, about 4 hours, or overnight. (This salad can be made 1 to 2 days ahead. Store it in the mold, covered with foil wrap, until ready to serve.) To serve, dip the mold into a large bowl of very hot water for 10 seconds. Place a flat serving plate on top of the mold and, holding the plate firmly in place, invert the mold. If the salad does not drop onto the plate, repeat. Fill the center of the salad with the reserved berries. Serve chilled. Makes 8 servings @ 2 POINTS