| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Grains |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
|
Env unflavored gelatin |
| 1/2 |
c |
Cold water |
| 6 |
|
Squares white baking chocolate |
| 1/2 |
c |
1% milk |
| 1 |
tb |
Rum or vanilla extract |
| 1 |
|
Container (8 oz) frozen light whipped topping, thawed |
| 4 |
c |
Finely diced fresh summer fruit such as: |
|
|
Blueberries |
|
|
Cantaloupe |
|
|
Kiwi fruit |
|
|
Nectarines |
|
|
Strawberries |
| 1 |
c |
Loosely packed cilantro leaves, finely chopped |
| 2 |
tb |
Honey |
| 1 |
tb |
Fresh lime juice |
| 1 |
sm |
Fresh jalapeno pepper, seeded, finely chopped |
INSTRUCTIONS
FRESH FRUIT SALSA
Have ready a serving bowl or 8 individual dessert dishes and a large bowl
of ice cubes (this will speed up the process).
Sprinkle gelatin over water in a microwave-safe bowl or a small saucepan.
Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or stir over low heat
until completely dissolved.
Put white chocolate and milk into an 8-cup microwave-safe measure of large
bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or place
saucepan over medium heat until milk is steaming hot. Stir until chocolate
dissolves.
Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.
Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to 3
days. Serve with Fresh Fruit Salsa.
Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.
Recipe by: Woman's Day - 6/3/97 Posted to MC-Recipe Digest V1 #623 by The
Taillons <taillon@access.mountain.net> on May 29, 1997
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