Plum Dessert Salad
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||1 Cup (16 tbs)|
|Orange juice||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Red plums/1 can, 16 ounce plums, well drained and pitted||2 Cup (32 tbs), pitted and cut into wedges (Fresh)|
|Lemon sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Combine gelatin and sugar; add 1 1/2 cups cold water.
Stir over low heat till gelatin and sugar are dissolved.
Add orange and lemon juices.
Chill till partially set.
Set pan of gelatin in ice water; beat with rotary beater till light and foamy.
Fold in plums.
Pour into 6 1/2 cup mold; chill till firm.
Unmold; top with wreath of flaked coconut, if desired.
Pass Lemon Sauce.
Makes 8 servings.
Lemon Sauce: Beat 2 eggs and 1 tablespoon lemon juice together till thick and lemon-colored.
Gradually add 1 cup sifted confectioners' sugar, beating constantly.
Stir in 1/2 teaspoon vanilla, 1/4 teaspoon grated lemon peel, and dash salt.