Categories: Cheese/eggs, Desserts 
      Yield: 6 servings 
  
    1/3 c  Canned jellied cranberry                 -food color. Or 
           -sauce, and few drops red       
  
  Choose your favorite rennet-custard flavor. Make as package directs, but 
  substitute light cream for milk. Just before serving, top with one of 
  these: 
   
  Toasted coconut        Partially thawed frozen Orange sections or fresh 
  raspberries or Canned apricot nectar strawberries Chopped walnuts Canned 
  pineapple tidbits 
   
  Chocolate-Almond. Add 1/4 teasp. almond extract to chocolate rennet. 
   
  Rum-Mocha. Add 1/4 teasp. rum extract and 1 teasp. instant-coffee powder to 
  chocolate rennet. 
   
  Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour 
  vanilla or lemon rennet-custard dessert over slices. 
   
  Cranberry or Prune Island. Beat 1 egg white until stiff but not dry. 
  Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon 
  juice, substitute 1/2 cup canned strained prunes (baby pack) for canned 
  jellied cranberry sauce and red food color. Divide meringue among 5 sherbet 
  glasses. Pour on vanilla rennet. 
   
  Sherry-Maple. Add 1 teasp. sherry extract to maple rennet. 
   
  Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving 
  dish. Pour on orange rennet.