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Stir together the gelatin and boiling water for 2 minutes then add the lemonade. Refrigerate until thick and fold in the whipped topping. Pour into eight small molds and chill. Unmold the jello desserts. Blend the mango puree ingredients together and paint this puree over the top of each jello. Decorate the jello desserts with the kiwi and grape and decorate the serving plates with mint leaves and dots of strawberry syrup.
Serves 8
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