1 c. cooked or canned peaches with syrup
1 pkg. red gelatin (3 oz.)
1 c. boiling water

Blend fruit with syrup at high speed until smooth. Pour pureed fruit back into measuring cup and add enough syrup or water to make one cup. Dissolve gelatin in boiling water, pour into a bowl (deep enough to whip gelatin later). Stir in fruit puree. Cool. Refrigerate gelatin mixture until it piles softly, but is not firm. With cold beaters, whip the gelatin until foamy and doubled in volume. Refrigerate until firm. Serves six.

Other fruits: Use pears, applesauce or apricots in place of peaches.

FLUFFY FRUIT CREAM:

Fold in 1 cup of whipped cream or non-dairy whipped topping after whipping the gelatin. Refrigerate until firm.