| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruit |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15 1/4 ounce) tropical fruit salad |
| 1 |
pk |
(4-serving size) lemon or peach gelatin |
| 8 |
|
Sprigs parsley;, optional |
INSTRUCTIONS
Place strainer inside a mixing bowl. Pour tropical fruit salad into
strainer, drain juice. Pour drained juice into a measuring cup. Add enough
water to juice, making a total of 1 3/4 cups of liquid. Heat liquid in a
saucepan over medium high heat. When it boils, turn the heat off and
carefully move pan to a heat proof surface. Add gelatin and stir until
dissolved. Chill gelatin in refrigerator until it slightly thickens, about
45 minutes. Stir in fruit and pour gelatin into either the mold or cups.
Put into the refrigerator and chill until firm, about 2 1/4 hours. To
unmold, fill sink 3/4 full with warm water. Quickly dip mold into water (or
remove muffin cup liners.) Turn the mold over onto a platter and let the
salad slip out. Decorate with parsley.
Recipe by: Makes 6 to 8 servings
Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland
<kirkland@gj.net> on Feb 01, 1998
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