SPARKLING HONEYDEW MOLD
Makes 8 to 10 servings
2 envelopes (2 Tbsp) unflavored gelatin, softened in ½ C cold water, 1 ¾ C boiling water added, stirred until gelatin dissolves
6-oz can (¾ C) frozen lemonade concentrate, thawed
7 oz (1 C scant) ginger ale
2 Tbsp maraschino cherry juice
½ medium honeydew melon, cut into ½-inch cubes (2 C)
¼ C maraschino cherries, sliced
¼ C sour cream
¼ C mayonnaise or salad dressing
Stir thawed lemonade concentrate into gelatin mixture, gently stir in ginger ale, and divide mixture equally into halves. Stir cherry juice into one half, chill until partially set, fold in melon and cherries, turn into an 8½x4½x2½-inch loaf pan. Add sour cream, and mayonnaise or salad dressing, to other gelatin half, beat with a rotary mixer until smooth, and leave at room temperature until fruit layer is almost set. Slowly pour sour cream mixture over fruit layer and chill 3 to 4 hours. Using a narrow spatula, loosen sides of mold and invert onto platter.
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