|2 cans||(1 lb.) pitted black cherries|
|1 teaspoon||Unflavored gelatin|
|1 teaspoon||Lemon juice|
|9||Inch baked pastry or crumb crust|
|Toasted almond to garnish|
Drain and chop cherries; reserve juice. Soften gelatin in ¼ cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and ½ cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries.
Chill until thick and syrupy. Beat egg whites; fold into cherry mixture.
Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds. Makes 6 to 8 servings.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 16:18:14 -0500 From: Chris & Karen <sanburns@...>
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