CRANBERRY MOUSSE SALAD|
1 can (20 oz.) crushed
1 pkg. (6 oz.) strawberry
1 c. water
3 Tbsp. fresh lemon juice
1 can (1 lb.) whole berry
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans
Drain pineapple well, reserving all juice. Add gelatin
to juice in a 2-quart saucepan. Stir in water. Heat to
boiling, stirring, to dissolve the gelatin. Remove from heat.
Blend in cranberry sauce. Add lemon juice, lemon peel and
nutmeg. Chill until mixture thickens slightly. Blend in sour
cream into gelatin mixture. Fold in pineapple and pecans.
Pour into a 2-quart mold. Chill until firm. Unmold onto
serving plate. Serves 8.
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