Recipe - Leons Stemmed Glass Baracreme

6 ounce Apricot jam
1 Envelope (1 oz) gelatin
2 tablespoon Lemon juice
One half cup Heavy cream, whipped

Put apricot jam into blender, and blend until apricots are incorporated to
become a thick sauce. Dissolve gelatin in lemon juice in a small double
boiler over hot water. Fold gelatin into apricot mixture. Chill in
refrigerator until lightly set for about 45 minutes. Fold the mixture into
the whipped cream, pile into stemmed glasses and chill until serving time.
Serve with Christmas cookies. Serves 4.

From: Family magazine Nov 91 Posted by: Bill McGimpsey

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