Apricot Cream

Directions

1. 1
   Drain the juice from the apricots.
2. 2
   Mash apricots through a sieve to make about 1 cup pulp.
3. 3
   Dissolve jello in 1 cup boiling apricot juice.
4. 4
   Stir in 1/2 cup cold water, salt, lemon juice and apricot pulp.
5. 5
   Chill until slightly thickened.
6. 6
   Whip 1 cup cream and fold lightly into thickened gelatin to give a streaked effect. Chill until firm.
7. 7
   Makes 8 servings.