Serves 10

What you need:
750ml/1¼pint orange juice
15 leaves gelatine
50ml/2fl oz Grand Marnier(optional)
125g/4oz sugar
Grated zest of 3 limes
4 tablespoons sweet white wine.
50g/2oz each strawberries, raspberries, blueberries and blackberries
275g/10oz orange segments

To Garnish:
Low fat yogurt or fromage frais
10 mint leaves
A few pistachio nuts 

What you do: 
Boil orange juice and sugar. Remove from heat, dissolve gelatine in the liquid, add alcohol and the grated lime zest. Place a small amount into base of ramekin dishes and allow to set. Reserve a little of the syrup and mix the remainder with the orange segments and berries and place into ramekins. Pour the excess syrup over the top of the ramekins and allow to set. Garnish with low fat yogurt or fromage frais, mint leaves and chopped pistacio nuts.

Supplied by Kein Dunne, White Gables Restaurant, Moycullen, Co. Galway, for the 1996 Happy Heart Eat Out campaign.