Ingredients:
1 package unflavored gelatin |
1/2 cup cold water |
6 ounces white baking chocolate |
1/2 cup 1% milk |
1 Tablespoon rum or vanilla extract |
8 Ounces frozen light whipped topping -- thawed |
---Fresh Fruit Salsa: |
4 cup finely diced fresh summer fruit such as: blueberries, cantaloupe, kiwi fruit, nectarines, strawberries |
1 cup loosely packed cilantro leaves -- finely chopped |
2 Tablespoons honey |
1 Tablespoon fresh lime juice |
1 small fresh jalapeno pepper, seeded -- finely chopped |
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Preparation / Directions:
Have ready a serving bowl or 8 individual dessert dishes and a large
bowl of ice cubes (this will speed up the process).
Sprinkle gelatin over water in a microwave-safe bowl or a small
saucepan. Let stand 5 minutes. Microwave on HIGH 40-50 seconds, or
stir over low heat until completely dissolved.
Put white chocolate and milk into an 8-cup microwave-safe measure of
large bowl, or into a 3-quart saucepan. Microwave 1 minute on HIGH or
place saucepan over medium heat until milk is steaming hot. Stir until
chocolate dissolves.
Stir in gelatin and rum. Set measure bowl or saucepan into ice. Stir
constantly, until mixture just begins to thicken.
Whisk in about 1/2 cup of the topping. Remove mixture from ice. Fold
(gently stir) in remaining topping until completely blended. Pour into
serving bowl or dishes, cover and refrigerate at least 1 hour, or up to
3 days. Serve with Fresh Fruit Salsa.
Fresh Fruit Salsa: In a medium bowl gently mix all ingredients. Serve
immediately or refrigerate up to 4 hours before serving.
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