Ingredients

1 (6-ounce) package lemon-flavored gelatin

1/4 cup sugar

1 teaspoon finely shredded lemon peel

2 Tablespoons lemon juice

1 1/2 cup whipping cream

Instructions

In a medium saucepan, combine gelatin, sugar, lemon peel, lemon juice, and 1 cup water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in 1 cup of ice water. Place saucepan in ice water to chill; stir occasionally.

When gelatin mixture becomes syrupy, in the medium mixing bowl, beat whipping cream to soft peaks. When gelatin mixture is consistency of egg white, fold in whipped cream. Pour gelatin mixture into the Jel-Ring mold. Apply seal; refrigerate for 4 to 6 hours or till set. Before serving, let dessert stand in mold at room temperature for 15 minutes. To unmold dessert, remove large seal. Center an inverted serving plate over the Jel-Ring mold. Holding tightly, invert plate and mold. Remove smaller seal. Fill center of dessert with kiwi slices and raspberries, if desired.