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My Mother's Strawberry Sour Cream Mold
1 package strawberry Jell-O
1/2 teaspoon salt
1 cup boiling water
1/4 cup cold water
2 tablespoons lemon juice
1 cup sour cream
1 package frozen strawberries, defrosted
Dissolve Jell-O and salt in 1 cup boiling water. Add cold water, lemon juice and sour cream. Whisk until well blended. Pour into freezing tray. Quick-chill in freezer 20 to 25 minutes or until firm 1 inch around edge and soft in center. Pour into bowl and whip until fluffy. Drain strawberries, then chop fine and fold into Jell-O mixture. Pour into a 1-quart mold. Child until firm. Unmold and serve. Makes 12 servings.
Note: This recipe works equally well using 1 13 1/2-ounce can crushed, drained pineapple and lime Jell-O.
Thursday, July 06, 2000
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