Boysenberry Nut Salad
|Frozen sweetened boysenberries/Raspberries||10 Ounce (1 Package)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Lemon flavored gelatin||3 Ounce (1 Package)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Evaporated milk||5 Ounce (1 Small Can)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Honey cream dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Thaw berries in a strainer; reserve any liquid that drains off.
Add enough water to liquid to make 1 cup.
In a pan, heat liquid to boiling; remove from heat and add lemon gelatin, stirring until dissolved.
Stir in sherry, then chill mixture until thick and syrupy.
Meanwhile, pour milk into a shallow bowl and set in freezer until ice crystals form around edges.
Beat until soft peaks form; fold in the thickened gelatin mixture, boysenberries, and nuts.
Turn into a 1-quart mold or 8 individual molds ( 1/2-cup size).
Cover and chill until firmly set (at least 3 hours).
Prepare and chill honey-cream dressing.
To serve, unmold salad onto serving plate, garnish with mint sprigs, and serve with honey-cream dressing to spoon over.