Leon's stemmed glass baracreme

Yield: 4 Servings

Measure Ingredient
6 ounces Apricot jam
1 Envelope (1 oz) gelatin
2 tablespoons Lemon juice
½ 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

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