Apricot Cream - cooking recipe

Ingredients

1 (No. 2 1/2) can apricot halves
1 (3 oz.) pkg. cherry jello
1 c. apricot juice
1/2 c. cold water
1/4 tsp. salt
1 Tbsp. lemon juice
1/2 pt. heavy cream

Preparation

Drain the juice from the apricots.
Mash apricots through a sieve to make about 1 cup pulp.
Dissolve jello in 1 cup boiling apricot juice.
Stir in 1/2 cup cold water, salt, lemon juice and apricot pulp.
Chill until slightly thickened.
Whip 1 cup cream and fold lightly into thickened gelatin to give a streaked effect. Chill until firm.
Makes 8 servings.