INGREDIENTS

INSTRUCTIONS

"This rich pink dessert is similar to sorbet but lighter in texture."
(Untried)  In a medium saucepan, bring 1 cup of water to a boil, add
the  cranberries, and reduce the heat. Simmer the fruit until it is
soft,  about 10 minutes. Put the cranberries through a food mill to
remove  the skins, or press through a sieve; keep warm. Meanwhile, put
the  remaining 2 tablespoons of cold water in a large bowl, sprinkle
the  gelatin over it, and let the gelatin soften for 3 to 5 minutes.
Stir  in the hot cranberries and the honey and mix well to melt the
gelatin  and distribute it evenly throughout the fruit.  Let cool to
room temperature and stir in the orange juice. Cover the  bowl and
refrigerate until well chilled. (From 4 to 8 hours)  Beat in the milk,
pour the mixture into a shallow metal dish, and  freeze it until solid.
Break it into chunks, transfer them to the  bowl of a food processor
fitted with the steel blade, and process  until smooth. Alternatively,
puree the mixture with a hand-held mixer.  Beat the egg white until it
is stiff, fold it into the slush, and  return the mixture to the
freezing pan. Freeze the dessert for at  least 30 minutes more. If it
has frozen solid, transfer it to the  refrigerator to soften for about
15 minutes. Serve in chilled  goblets. Serves 4 at 170 cals each.  From
(1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes,  from
the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28  Oc
96. Recipe By     : New Spa Food (1990)  Posted to MC-Recipe Digest V1
#269  Date: Wed, 30 Oct 1996 14:32:29 -0800 (PST)  From: PatH
<phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1153
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 2.5mg
Sodium: 79.5mg
Potassium: 477.9mg
Carbohydrates: 273.3g
Fiber: 19.5g
Sugar: 28.9g
Protein: 5.5g