Fruit Terrine Supreme With Strawberry Sauce

Photo: Desiree Mellon

Ingredients

2 pkt (4-serving size) Jell-O brand gelatin, lemon flavor

1 1/2 cups Boiling water

3/4 cup Orange juice

Ice cubes

2 teaspoons Grated orange rind

8 ounces Cool Whip whipped topping, thawed

1/4 cup Sour cream

1 tablespoon Milk

Fruit (optional)

2 pkt (10-oz) Birds Eye quick thaw strawberries, thawed

2 teaspoons Cornstarch

Preparation

DISSOLVE gelatin in boiling water. Combine orange juice and ice cubes to make 1-3/4 cups. Add to gelatin, stirring until ice is melted. Stir in orange rind. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes.

FOLD whipped topping into gelatin mixture. Spoon into 8x4-inch loaf pan.

Chill until firm, at least 3 hours. Unmold onto cutting board.

STIR together sour cream and milk. Spoon about 2 tablespoons of the Strawberry Sauce onto individual dessert plates. Swirl sour cream mixture through Strawberry Sauce to form design. Slice terrine; place in sauce on plates. Garnish with fruit, if desired.

MAKES 8 to 10 servings,

Prep time: 30 minutes,

Chill time: 3 hours

Strawberry Sauce: PLACE strawberries in food processor or blender; cover.

Process until smooth. Combine cornstarch with small amount of the strawberries in medium saucepan; add remaining strawberries. Bring to boil over medium heat, stirring constantly; boil 1 minute. Chill.

MAKES 2 cups.