Chinese Lychee Almond Pudding

• 1 (20 oz.) can Lychee
• ½ cup water
• ½ cup sugar
• 1½ pkgs. unflavored gelatin
• Maraschino cherries and mint leaves to garnish
• dash of salt
• 1 cup fresh milk
• 1 cup water
• 1½ tsp. almond extract

Add sugar, gelatin and salt to ½ cup water and stir to dissolve ingredients. In saucepan bring to a boil one cup water and one cup fresh milk. Add almond extract and dissolved ingredients. Cook and stir for five minutes. Cool and pour in a small square pan and refrigerate until firm.

To serve, cut pudding in half inch squares and gently spoon into dessert serving dishes.

Save Lychee syrup. Cut each Lychee in fourths and place on the top of the cubes. Pour on chilled Lychee syrup and garnish with a maraschino cherry and mint leaves.

Suggestions: Can mandarin oranges, sliced peaches, pears and fruit cocktail may be used in place of Lychee.