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Fruited Ribbon Loaf

Salad.Carnival's picture
  Cherry flavored gelatin/Raspberry-flavored gelatin 7 Ounce (2 Packages)
  Canned fruits 1 Pound, drained (For Salad, 1 Can, 2 Cups)
  Lemon juice 3 Tablespoon (Fresh, Frozen, Or Canned)
  Grated lemon peel 1 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs) (For Dissolving The Gelatin)
  Cold water 1⁄4 Cup (4 tbs)
  Salt To Taste

First layer: Arrange fruits for salad in a 9 1/2 x 5 x 3 inch loaf pan.
Carefully pour 1 cup gelatin mixture over.
Chill till firm.
Second layer: Add lemon juice to remaining gelatin mixture.
Measure 1 cup of this mixture; add lemon peel.
Chill till partially set; beat with rotary or electric beater till light and fluffy.
Pour over fruit layer; chill till firm.
Third layer: Chill remaining gelatin till thick; pour over whipped layer.
Chill till firm.
Unmold on platter and garnish with water cress.

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