| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
14 |
Servings |
INGREDIENTS
|
|
—-red layer—- |
| 3 |
oz |
Strawberry gelatin powder |
| 1 1/3 |
c |
Water; boiling |
| 10 |
oz |
Frozen strawberries; thawed –white layer—- |
| 3 |
oz |
Lemon gelatin powder |
| 1 |
c |
Water; boiling |
| 2 |
c |
Low-fat vanilla ice cream –blue layer—- |
| 3 |
oz |
Lemon gelatin powder |
| 1/4 |
c |
Granulated sugar |
| 1 |
c |
Water; boiling |
| 1/2 |
c |
Cold water |
| 1 1/2 |
c |
Frozen blueberries; thawed |
INSTRUCTIONS
Recipe by: Best Recipes Preparation Time: 0:15 To prepare red layer,
dissolve strawberry gelatin in 1 1/3 cups boiling water. Add strawberries.
Stir gently until fruit thaws and separates. Chill until thickened. Pour
into a 9-cup Bundt® pan. Chill until set, but not firm. To prepare white
layer, dissolve 1 package lemon gelatin in 1 cup boiling water. Blend in
ice cream, beating until smooth. Chill until thickened. Spoon over
strawberry mixture in pan. Chill until set, but not firm. Meanwhile, to
prepare blue layer, dissolve remaining lemon gelatin and sugar in 1 cup
boiling water. Add cold water. Chill until thickened. Stir in blueberries
and spoon over lemon ice cream mixture. Chill until firm, or overnight.
Unmold and serve.
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 5 Jun 1996 13:15:19 -0500
From: matejka@bga.com (Anita A. Matejka)
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