Recipe for Dinner
Prepare as for Apple and Blackcurrant Kissel but substitute fresh or frozen raspberries for the blackcurrants and flavour with 5 ml/1 tsp grated lemon rind instead of the cinnamon.
Pears in White Wine with Passion Fruit Puree
410 g/141/2 oz/1/2 large can prunes in natural juice
1 tablet vegetarian orange jelly (jello) 25 g/1 oz/ 1 tsp butter or margarine 15 ml/1 tbsp golden (light corn) syrup
15 ml/1 tbsp mixed chopped nuts 50 g/2 oz/1/2 cup bran flakes Thick plain yoghurt
Drain the prunes, reserving the juice. Remove the stones (pits) from the fruit, then sieve or blend to a puree. Make the juice up to 450 mV’Y pt/2 cups with water. Dissolve the jelly tablet in a little of this, then stir in the remainder with the fruit puree. Turn into four individual glass dishes. Chill until set. Melt the butter or margarine and syrup in a saucepan. Stir in the nuts and bran flakes. Spread yoghurt over the set prune mixture and top with the cereal mixture. Chill again.