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Lemon Dressed Fruit Salad recipe

A sparkling orange and apricot gelatinsalad mold served with a zesty lemon cream dressing.

Recipe: Lemon Dressed FruitSalad

Orange-Apricot Mold:
2 (16-ounce) cans apricot halves
2 (3-ounce) packages orange-flavored gelatin
1/8 teaspoon salt
1 (6-ounce) can frozen orange juice concentrate
2 tablespoons lemon juice
1 cup ginger aleLemon Dressing:
1 cup cream-style small curd cottage cheese
1 cup lemon yogurt
2 teaspoons grated lemon peel

  • For Orange-Apricot Mold: Drain apricots,reserving 1 1/2 cups liquid. Pur e apricots.
  • Heat liquid to boiling; dissolve gelatinand add salt. Add pur e, juice concentrate and lemon juice.Stir until concentrate is melted.
  • Slowly pour ginger ale down sides of pan,mixing gently. Pour into 6 1/2-cup ring mold. Chill until set.
  • For Lemon Dressing: Combine all ingredientsin blender container. Cover and blend until thoroughly mixed.Serve with Orange-Apricot Mold. Makes 2 cups.

    Makes 16 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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  • Comments

    1 Comment


    Get this delicious and easy-to-follow Fruit Salad with Lemon-Lime Dressing recipe at Food Network.

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