Cranberry-Whipped Cream Salad

1. 1

   Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit.

2. 2

   Frosted Fruit:.

3. 3

   Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.

* Per serving · 4 servings · Values may vary.

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