Chef Andy is leery of any recipe containing the word "surprise" in the title. The original text for this quivering masterpiece read, "A citrus mold that's delicious and versatile. It's even good for breakfast!"
Chef Andy further thinks that recipes containing both "surprise" and "breakfast" in their titles should be taken out and shot. Surprises at the breakfast table are absolutely the last thing Chef Andy wants to deal with before his coffee. Prepare this at your own risk.
Citrus Surprise

Citrus Surprise
3/4 cup orange sections
3/4 cup grapefruit sections
1 package (3 oz.) Jell-O Gelatin (any fruit flavor)
1/8 teaspoon salt
1 cup boiling water

Sweeten fruit to taste; set aside.  Dissove Jell-O Gelatin and salt in
boiling water.  Drain fruit, measuring juice and adding water to make
3/4 cup.  Add juice to gelatin.  Chill 1 cup of the mixture until very
thick.  Then whip until fluffy -- See  directions 
Pour into a 1-quart mold.  Chill until set, but not firm.  Chill remaining
gelatin until very thick; then fold in fruit.  Spoon into mold.  Chill
until firm.  Unmold and garnish with mint and sour cream, if desired.
Makes about 3 1/2 cups, or 6 servings.

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