Recipe - Cranberry Aspic

One half cup Fresh cranberries
One fourth cup Chopped, seeded,
and peeled oranges
One fourth cup Cored and peeled
ripe persimmons or apples
1/3 teaspoon Freshly grated nutmeg
1 tablespoon Agaragar gelatin flakes
Lettuce, parsley, or
other greenery for garnish

Pulse all ingredients except garnish in a food processor or blender until
chunky. Place in saucepan and heat to boiling, stirring constantly, until
agaragar flakes are completely dissolved. Pour into nonstick or lightly
oilsprayed gelatin mold or decorative glass bowl and chill until firm. To
unmold, run bottom of bowl under hot water for a few seconds, then turn
aspic onto a platter. Decorate with lettuce, parsley, or other greenery.

Per serving (One fourth cup):

Calories: 17 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: 0.1 gm

Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini