Preparation / Directions:
*substitute: 1 can (6 ounces) frozen orange juice
Sprinkle gelatin on cold water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved; remove from heat.
Stir in tangerine juice concentrate.Beat cheese in large bowl on medium speed until fluffy. Gradually beat in gelatin mixture on low speed until smooth. Refrigerate about 1 hour or until the consistenc of unbeaten egg whites. Stir in pineapple. Pour into 4-cup mold. Refrigerat about 2 hours or until firm. Unmold on serving plate. Garnish with watercress and kiwifruit.
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