Line bottom and sides of a 2 quart, preferably flat- bottomed, 9 1/2 to 10-inch diameter glass bowl with ladyfinger halves. Sprinkle liberally with sherry, then spread with preserves. Pour in custard; spread evenly. Prepare gelatin according to package directions. Cool in refrigerator until thickened but not set. Arrange fruits on custard, reserving some strawberries for gaenish. Pour cooled gelatin over fruits. Cover; refrigerate overnight or up to 24 hours. Before serving, beat cream with sugar until soft peaks form when beaters are lifted. Drop dollops in a border around the top; garnish with strawberries. Makes:12 servings Recipe By : Cafe Royal, Edinburgh, Scotland Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 10:14:40 -0500 From: firstname.lastname@example.org
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 1|
|Calories from Fat: 382 (29%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 525.5mg||162 %|
|Sodium 332.2mg||11 %|
|Potassium 1434.8mg||38 %|
|Total Carbohydrate 193.8g||57 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 184.9g|
|Protein 26.7g||38 %|
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Calories per serving: 1312
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