Raspberry Jell-O with Strawberry Sauce and Blueberries

I first tasted Jell-O a few months after I came to America. I loved it then and I still love it. I often add fresh berries, cream, or a fruit sauce and sometimes crush cookies into the mixture. Shorey wanted to make this dessert for me. We used currant jelly here, but you can substitute strawberry, raspberry, or even apricot jelly instead.

Serves 4

• One 3-ounce package raspberry Jell-O
• 2 cups water
• 8 ounces ripe strawberries (about 8)
• ¼ cup currant jelly
• ½ cup blueberries
• 4 mint sprigs (optional)

Put the Jell-O in a bowl. Bring 1 cup of the water to a boil. Add it to the Jell-O, stirring it to dissolve the gelatin. Stir in the remaining 1 cup cold water. Divide the Jell-O among four glass or ceramic dessert molds. Cover with plastic wrap and refrigerate until set.

Meanwhile, remove the stems from the strawberries and cut them crosswise in half. (Notice that the tips of the berries are usually riper than the stem ends.) Cut the tip ends of the berries into fourths and set aside. Place the stem ends of the berries in a blender, add the currant jelly, and process until smooth. (You should have about ¾ cup.) Combine the strawberry tips and sauce in a bowl, cover, and refrigerate.

At serving time, spoon the sauce on top of the Jell-O and top with the blueberries. Decorate each with a sprig of mint, if desired.