Apricot Pineapple Salad
|Boiling water||1⁄2 Cup (8 tbs)|
|Orange flavored gelatin||3 Ounce (1 Package)|
|Canned pitted apricots||8 3⁄4 Ounce, drained and liquid saved (1 Can)|
|Canned crushed pineapple||8 1⁄2 Ounce, drained and liquid saved (1 Can)|
|Canned fruit syrup||1 Cup (16 tbs), plus enough cold water to total 1 cup|
|Lemon juice||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped to soft peaks|
Pour boiling water over gelatin and stir until dissolved; add fruit liquid and lemon juice, pour into a shallow pan, and chill in freezer 15-20 minutes until there is a 1" frozen border all round.
Meanwhile, dice apricots.
Scrape gelatin mixture into a bowl and whip until fluffy.
Fold in remaining ingredients, spoon into an ungreased 5-cup mold, and chill until firm.
Unmold and serve as is or on greens.
No dressing needed.