3 envelopes unflavored (Knox) gelatin
1 cup cold water
1 cup sugar
1/4 tsp. salt
2 cups mashed strawberries, juice and pulp
2 tbsp. lemon juice
2 cups heavy cream, whipped

Sprinkle gelatin on cold water in 2-1/2 quart saucepan to soften. Place over low heat, stirring constantly until gelatin is dissolved. Remove from heat; add sugar and salt and stir until dissolved. Stir in mashed strawberries and lemon juice. Chill until mixture is consistency of unbeaten egg white. Fold in heavy cream. Turn mixture into a 2-quart mold. Chill until firm. When ready to serve, unmold and garnish with fresh strawberries and mint leaves.

Makes 8-10 servings.

Submitted by: Dee Hagan