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2/3 c. cottage cheese 1 c. strawberries, sliced 1/3 c. skim milk 1 tsp. strawberry extract 1 medium apple, cored and diced 1/4 c. water 2 envelopes unflavored gelatin 1/3 c. evaporated skim milk 1 tsp. grated lemon rind Place cottage cheese, 1/2 c. strawberries, skim milk and extract in blender container. Process until smooth. Pour into bowl; add apple and remaining strawberries, mix well, set aside. Pour water into a small saucepan; sprinkle gelatin over it to soften. Place over low heat and stir until gelatin is dissolved; cool. Combine evaporated milk and lemon rind; beat with rotary beater until peaks form. Pour gelatin slowly into milk and continue beating; fold into fruit mixture. Pour into medium* sized mold and chill 1 hour. Unmold. Makes 2 servings. Fresh Fruit Cup 1 small orange, peeled and diced (reserve juice) 1/4 ripe medium pineapple, cut in wedges 1 medium apple, diced (peeled if desired) 20 small seedless grapes 4 fresh flowers, washed and refrigerated
Dice fruits into pieces of uniform size. Mix together. Serve in stemmed dessert glasses. Garnish with a fresh rinsed flower.. .violets, §weet peas, tiny rhododendron center, etc. Chill during dinner. (Makes 4 servings). Balinese Fruit Salad 1 medium apple, peeled and shredded 1 small pear, shredded 1 medium cucumber, peeled, seeded and shredded 1/2 c. shredded carrot 1T. vinegar ' 1 tsp. salt 1 tsp. crushed red pepper Dash of coconut or other nut extract
Combine apple, pear, cucumber and carrot in bowl. Mix remaining ingredients and pour over fruits and vegetables. Refrigerate for at least 2 hours. Serve cold. (Makes 4 servings).
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