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Lemon Dressed Fruit Salad

Servings: 16


For Orange-Apricot Mold:
2 cans (16 ounces each) apricot halves
2 packages (3 ounces each) orange-flavored gelatin
1/8 teaspoon salt
1 can (6 ounces) frozen orange juice concentrate
2 tablespoons lemon juice
1 cup ginger ale

For Lemon Dressing:
1 cup cream-style small curd cottage cheese
1 cup lemon yogurt
2 teaspoons grated lemon peel

Cooking Directions:

For orange-apricot mold: Drain apricots, reserving 1 1/2 cups liquid. Purée apricots. Heat liquid to boiling; dissolve gelatin and add salt. Add purée, juice concentrate and lemon juice. Stir until concentrate is melted. Slowly pour ginger ale down sides of pan, mixing gently. Pour into 6 1/2-cup ring mold. Chill until set.

For lemon dressing: Combine all ingredients in blender container. Cover and blend until thoroughly mixed. Makes 2 cups.

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