Lemon Cream Ring

The tangy flavor of the ring mold contrasts deliciously with the fruit. This recipe came from a Jr. League of Phoenix cookbook. I've used this as a salad, or summery luncheon dish or dessert; it's very versatile. Cooking time is chilling time.

• Ready In: 5 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 (3 ounce) package lemon gelatin (4-serving size)
• 1⁄2 cup sugar
• 1⁄8 teaspoon salt
• 1  cup boiling water
• 1 (6 ounce) can  frozen lemonade concentrate, thawed
• 1  cup  whipping cream, whipped
•  fresh berries or  melon balls or  grapes, as desired
•  mint leaf (to garnish)

Directions

1. Blend gelatin, sugar, and salt in a bowl; add boiling water and stir until completely dissolved.
2. Stir in lemonade concentrate. Chill until partially thickened.
3. Fold in the whipping cream which has been whipped. (Two cups Kool-Whip may be substituted.) Pour into a 4-cup ring mold.
4. Chill 4 hours or overnight.
5. When set,, unmold onto platter and fill center with fresh fruit.
6. Garnish with mint leaves.