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1-12 oz. bag of frozen raspberries, thawed
1/2 cup unsweetened blueberry juice
1/2 cup unsweetened black cherry seltzer water
1/4 cup SPLENDA® Sugar Blend
3 envelopes unflavored gelatin (7g each)
Place raspberries in a food processor and blend well.
Pour puree through a fine mesh sieve to remove seeds. Put the puree into a medium saucepan and add the juice, seltzer and the SPLENDA® Sugar Blend.
Vigorously whisk the gelatin into the liquid until gelatin is dissolved.
Bring mixture to a simmer.
Take off heat and let mixture sit for about 15 minutes.
Scoop into molds or a baking dish and refrigerate until firm.
Keep refrigerated and covered for up to 1 week.
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