Raw Fruit Pie Or Tart With

-undiluted 1 Envelope plain gelatin

3/4 c Cold water

2 c Raw fruit, to

3 cups

8 small -read-to-fill spongecake cup Defrost apple juice just enough to remove it from the can. Sprinkle gelatin on cold water. Wait

1 minute, then heat gently; just until gelatin dissolves. Remove from heat and stir in undiluted apple juice until melted. Refrigerate just until syrupy. Meanwhile, arrange fruit attractively in pie crust or tart or spongecake cups. When apple gelatin is slightly thick, spoon it gently over fruit, using only as much as you need to entrap fruit in a see-through glaze (about 1/2 to 2/3 the amount). Chill until set. Store in the refrigerator.

160 calories per serving; depending on ingredients chosen