| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(3 oz.) cream cheese, cut up |
| 1 |
pk |
(3 oz.) black cherry Jello |
| 1/2 |
c |
Water |
| 2 |
|
Egg yolks, slightly beaten |
| 1 |
|
Plain (8 oz.) yogurt |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
|
Egg whites |
| 2 |
tb |
Sugar |
| 1 |
cn |
(16 oz.) pitted dark sweet cherries, drained & halved |
| 1 |
|
Graham cracker pie shell |
|
|
Unsweetened whipped cream |
INSTRUCTIONS
In a saucepan, combine cream cheese, cherry gelatin, water and beat egg
yolks. Cook and stir about 6 minutes, or until the gelatin is dissolved
and the mixture is slightly thickened. Remove from heat. Beat the yogurt
and nutmeg into the gelatin mixture until the mixture is smooth. Chill to
the consistency of corn syrup, stirring occasionally. meanwhile, wash
beaters thoroughly. Beat the egg whites until soft peaks form; gradually
add the sugar, beating until stiff peaks form. When the gelatin is the
consistency of unbeaten egg whites (partially set), fold the egg whites
into the gelatin mixture. Fold the drained cherries into the gelatin
mixture; chill until the mixture mounds when spooned. Turn into the graham
cracker pie shell. Chill at least 3 hours, or until set. If desired,
garnish with whipped cream. Makes 8 servings.
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 16:18:14 -0500
From: Chris & Karen <sanburns@M2.SPRYNET.COM>
A Message from our Provider:
“Your pain touches God’s heart”