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Prep Time: 1 Minutes Cook Time: 240 Minutes |
Ready In: 241 Minutes Servings: 8 |
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The tangy flavor of the ring mold contrasts deliciously with the fruit. This recipe came from a Jr. League of Phoenix cookbook. I've used this as a salad, or summery luncheon dish or dessert; it's very versatile. Cooking time is chilling time. Ingredients:
1 (3 ounce) package lemon gelatin (4-serving size) |
1/2 cup sugar |
1/8 teaspoon salt |
1 cup boiling water |
1 (6 ounce) can frozen lemonade concentrate, thawed |
1 cup whipping cream, whipped |
fresh berries or melon balls or grapes, as desired |
mint leaf (to garnish) |
Directions:
1. Blend gelatin, sugar, and salt in a bowl; add boiling water and stir until completely dissolved.
2. Stir in lemonade concentrate. Chill until partially thickened.
3. Fold in the whipping cream which has been whipped. (Two cups Kool-Whip may be substituted.) Pour into a 4-cup ring mold.
4. Chill 4 hours or overnight.
5. When set,, unmold onto platter and fill center with fresh fruit.
6. Garnish with mint leaves.
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