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Gelatin
6 ounces Apricot Jello mix
2 cups boiling Water
1 cup Sour Cream
2 teaspoons grated Lemon peel
16 ounces Apricot halves, undrained, coarse chop
Topping
1 cup Sour Cream
2 Tablespoons Sugar
1 teaspoon Ginger
1 teaspoon grated Lemon peel
1 Tablespoon Lemon Juice
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In large bowl, dissolve gelatin in boiling water. Add sour cream; blend well. Stir in 2 teaspoon lemon peel and apricots, mixing well. Pour into prepared mold. Refrigerate 4 hours or until firm. In small bowl, combine all topping ingredients, mixing well. To serve, unmold gelatin onto serving plate. Serve with topping.
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