2 cups good-quality non-vintage Champagne
1/2 cup granulated sugar
1/2 cup cold water
1 envelope unflavored gelatine
1 1/2 cups mixed berries: strawberries, raspberries,
    boysenberries, olallieberries, blueberries

Pour the Champagne into a 1-quart glass loaf pan. Add the sugar and stir occasionally until the sugar dissolves. Pour the cold water into a small saucepan and sprinkle the gelatine over the water slowly and evenly so it will absorb without clumps. Let sit for 5 minutes.

Warm the gelatine mixture over low heat just until the gelatine melts. Slowly pour the dissolved gelatine into the Champagne, stirring constantly. Cover with plastic wrap and refrigerate overnight.

Wash, hull and slice the strawberries, if using. Remove the gelee from the refrigerator and draw a knife through it in a cross pattern just to break it up a bit. Spoon some gelee into the bottom of a balloon wine glass or other wide-mouthed glass, then place a layer of berries on top. Repeat until the glass is 2/3 to 3/4 full.

At this point you can cover each glass with plastic and return it to the refrigerator until you are ready to serve it.

Serves 4.

Per serving: 220 calories, 2g protein, 33g carbohydrate, 0 fat, 0 cholesterol, 11mg sodium, 2g fiber