Lemon Dressed Fruit Salad
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
1 cup cream-style small curd cottage cheese
1 cup lemon yogurt
2 teaspoons grated lemon peel
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.
Lemon Dressing: Combine all ingredients in blender container. Cover and blend until thoroughly mixed. Makes 2 cups.