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Title: Cranberry Fruit Basket
Categories: Dessert Holiday Fruit
Yield: 10 Servings
| 2 | c | Water; boiling |
| 1 | pk | Cranberry-flavored gelatin; |
| . (8-serving size) | ||
| 1 1/2 | c | Ginger ale; cold |
| 1 | c | Strawberries; sliced |
| 1 | c | Green seedless grapes; |
| . halved | ||
| 1 | c | Cantaloupe; cubed |
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold ginger ale. Refrigerate 1 hours or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Spoon into 5-cup mold.
Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover dessert in refrigerator.
Unmolding tip: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
Makes 10 servings.
Per serving: 85 calories, trace of fat, 21g carbohydrates, no cholesterol, 53mg sodium. Percent of calories from fat: 1%. ** Milwaukee Journal Sentinel -- Food section -- 29 November 1995 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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