Fluffy Fruit Gelatin
- 1 cup cooked or canned peaches with syrup
- 1 package red gelatin (3 oz.)
- 1 cup boiling water
Blend fruit with syrup at high speed until smooth. Pour pureed fruit back
into measuring cup and add enough syrup or water to make one cup. Dissolve
gelatin in boiling water, pour into a bowl (deep enough to whip gelatin
later). Stir in fruit puree. Cool. Refrigerate gelatin mixture until it
piles softly, but is not firm. With cold beaters, whip the gelatin until
foamy and doubled in volume. Refrigerate until firm. Serves 6.
Other fruits: Use pears, applesauce, or apricots in place of peaches.
Fluffy Fruit Cream: Fold in 1 cup of whipped cream or nondairy whipped
toppings after whipping the gelatin. Refrigerate until firm.
* Count as 1 serving of fruit out of daily allowance.