Recipe: Creamy Dessert Mold (using grits, gelatin and whipped cream)

CREAMY DESSERT MOLD

2 cups milk
1/2 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked*
1/2 teaspoon salt (optional)
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
1/2 cup chopped toasted pecans
1/2 teaspoon vanilla
1 cup heavy (whipping) cream, whipped
Sliced sweetened berries or fresh fruit

Lightly oil 6 cup ring mold.

Bring milk to a simmer; slowly stir in grits and salt. Reduce heat, simmer 4 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat.

Soften gelatin in cold water. Add to grits mixture with sugar; stir until sugar is dissolved. Add pecans and vanilla; mix well. Cool to room temperature (about 20 to 25 minutes).

Fold in whipped cream. Pour into prepared mold; chill until firm, at least 3 hours.

Unmold onto serving platter; serve with fruit.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase milk to 2 1/4 cups and simmer time to 12 to 14 minutes.

TIP: To unmold dessert, run a sharp knife around rim and inner ring of mold. Dip bottom of mold in warm water 20 to 30 seconds. Place serving plate over top of mold; invert.

Makes 8 to 10 servings
Source: Quaker