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“A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add boiling water to gelatin and stir until dissolved.
  2. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
  3. When partially congealed, beat with a mixer until mixture is light and fluffy.
  4. Add fruit pulp; fold in whipped cream.
  5. Pour into individual molds and chill.
  6. Unmold and serve with Recipe #315983.

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