Yield: 6 servings
|⅓ cup||Canned jellied cranberry sauce, and few drops red food color. Or|
Choose your favorite rennet-custard flavor. Make as package directs, but substitute light cream for milk. Just before serving, top with one of these:
Toasted coconut Partially thawed frozen Orange sections or fresh raspberries or Canned apricot nectar strawberries Chopped walnuts Canned pineapple tidbits Chocolate-Almond. Add ¼ teasp. almond extract to chocolate rennet.
Rum-Mocha. Add ¼ teasp. rum extract and 1 teasp. instant-coffee powder to chocolate rennet.
Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour vanilla or lemon rennet-custard dessert over slices.
Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon juice, substitute ½ cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among 5 sherbet glasses. Pour on vanilla rennet.
Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.
Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish. Pour on orange rennet.