1/3 c  Canned jellied cranberry

           -sauce, and few drops red
           -food color. Or
  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.