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Vanilla Chiffon

2/3 cup boiling water
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup canned evaporated fat-free milk
1 teaspoon Watkins Vanilla Extract
Dash of Watkins Cinnamon
2 cups ice cubes Place boiling water in blender container; add gelatine and process on high for 30 seconds. Add sugar and process for 5 seconds. Add milk, vanilla extract and cinnamon; process 5 seconds. Add ice cubes and process until mixture is smooth. Pour into dessert dishes and chill at least 1 hour. Before serving, top with a dollop of cranberry sauce. Makes 6 servings.


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