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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Desserts, White wine 9 Servings

INGREDIENTS

2 t Unflavored gelatin
1 c Water
1 c Dry white wine
1 c Water
1/8 t Cream of tartar
1/2 c Sugar
1/8 t Salt
2 T Lemon juice
1/2 c Water
2 Egg whites

INSTRUCTIONS

Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup  water
and the salt. Heat to boiling, stirring constantly. Boil and  stir 5
minutes. Remove from heat. Stir in wine and lemon juice. Cool  to room
temperature. Pour into ice cube tray. Freeze until mushy and  partially
frozen, about 1 hour 20 minutes. Heat 1 cup sugar, 1/2 cup  water and
the cream of tartar to boiling in 1 1/2-quart saucepan over  medium
heat, stirring constantly. Boil, without stirring, to 240' on  candy
thermometer. Beat egg whites in small mixer bowl until soft  peaks
form. Continue beating while pouring hot syrup in thin stream  into egg
whites. Beat until mixture is cool, about 8 minutes. Sppon  partially
frozen mixture into chilled large mixer bowl. Beat with  rotary beater
until fluffy; fold in egg white mixture. Pour into  ungreased baking
pan, 9x9x2 inches. Freeze until firm, about 3 hours.  Serve in chilled
sherbet glasses.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 48.1mg
Potassium: 42mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 11.5g
Protein: <1g


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