Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Envelopes unflavored 1 c Sweet wine (inexpensive:
Gelatin Tawny port, ruby port,
1 c Cold water Blackberry, or sherry--I go
1 c Boiling water For the color of
1 c Sugar The ruby port or blackberry
1 Lemon, juiced Wine)

Soak the gelatin in cold water. Pour boiling water over and add
sugar. Mix to thoroughly dissolve gelatin and sugar. Add wine and
lemon juice. Chill in a pretty bowl (cut or pressed glass is
traditional). Serve a bowl of aforementioned custard sauce on the
side so it can be added at the diner's discretion.

Posted by mfaison#pen.k12.va.us (Michele L. Faison) to the Fatfree
Digest [Volume 13 Issue 21] Dec. 22, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.

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