"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Strawberry Bavarian, by Michaela Braun, is from A Little Bit of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup boiling water 1 pkg lemon gelatin (3 oz.) 1/2 cup sugar 1 T. grated lemon peel 1 cup lemonade 1 1/2 cup lite non-dairy whip topping 1 cup sliced strawberries
Mix water and gelatin until dissolved. Stir in sugar and lemon peel, lemonade. Refrigerate 2 hours, stirring occasionally until mounds form. Beat until foamy and fold in topping and strawberries. Pour in Jello mold or bunt cake pan and refrigerate for 4 hours.
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