Instructions: Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add orange and carrot.

Chill until thickened, about 10 minutes.

Place foil baking cups in muffin pans, or use small individual molds which have been lightly sprayed with non-stick cooking spray.

Spoon gelatin mixture into cups, filling each cup about two-thirds full. Chill until firm, about 2 hours. Peel away foil cups carefully

(or dip molds in warm water 2 to 5 seconds to unmold).

Makes 2 3/4
cups or 6 servings.

Variations: Substitute 1 can (16 ounces) drained fruit coctail OR 1 can (17 ounces) drained and finely chopped peaches OR 1 1/2 cups finely chopped fresh fruit or vegetables for the orange and carrot.

For the canned fruits, use those packed in water or unsweetened fruit juice.

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