Tart Lemon Ring Mold
- 1 envelope unflavored gelatin 1 cup cold water
- 2 packages (3 ounces each) lemon gelatin
- 2 cups boiling water
- 1 can (12 ounces) frozen limeade concentrate, thawed
- 2 cups whipping cream
- 3 tablespoons confectioners' sugar
- Fresh strawberries
In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir un¬til gelatin is dissolved. In a large mixing bowl, dissolve lemon gelatin in boiling water. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened.
In a small mixing bowl, beat cream until soft peaks form. Add sugar, 1 ta-blespoon at a time, beating until stiff peaks form. Beat the gelatin until frothy. Stir in the whipped cream. Pour into an 8-cup ring mold coated with nonstick cooking spray; refrigerate until set.
Un mold onto a serving platter. Fill the center with strawberries. Yield: 10-14 servings.