| 1 pint | Basket California strawberries |
| 1 | Envelope unflavored gelatin |
| 2 tbl | Cool water |
| 2 tbl | Boiling water |
| 1/2 cup | Frozen orange juice concentrate, thawed |
| 1 1/2 cups | Skim or lowfat (2%) milk |
| 1 tsp | Vanilla extract |
| 1 tbl | Sugar (optional) |
Wash the strawberries and remove the stems. Cut on-half of them into thin slices and place them in the butoom of six, 8 ounce custard cups, dividing equally. Soften the gelatin in the cool water for 5 minutes. Add the boiling water to the softened gelatin and stir until completely dissovlved. Combine the orange juice concentrate, milk, vanilla and sugar and mix well. Stir in the dissolved gelatin and pour the mixture over the sliced strawberries in the custard cups. Place in the refrigerator for about 2 hours, or until completely jelled: Halve the remaining strawberries; divide equally among cups. Garnish with additional whole stawberries if desired. Makes 6 servings
Recipes and Photos provided courtesy of the California Strawberry Commission. Copyright 2004 California Strawberry Commission. All rights reserved.