| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Prodigy, Dec., Fatfree |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Unflavored gelatin |
| 2 |
tb |
Water; cold |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Unsweetened frozen raspberri pureed |
| 1 |
ts |
Lemon rind, or orange rind |
| 2 |
tb |
Frozen apple juice concentr |
| 2 |
c |
Plain lowfat yogurt |
| 2 |
|
Egg whites |
INSTRUCTIONS
Vary the fruit juice and fruit puree combinations to develop your own
creative desserts according to the seasons. It takes almost two cups of
fruit to make one cup of puree. Bananas can be mashed with a fork; other
fruits do better in a blender or a Soften gelatin in cold water for 2-3
minutes. Combine gelatin, lemon juice, fruit puree, grated rind or
seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze
until crystals begin to form around the edges. Beat egg whites until stiff.
Break up the yogurt mix with a spoon and beat with an electric mixer until
smooth. Fold in beaten egg whites. Freeze until firm. About 30 minutes
before serving, remove from freezer to refrigerator to allow dessert to
soften. Scoop into stemmed dessert dishes for a festive presentation. Note:
If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place
of lemon or orange rind. Honey may be used in place of the juice
concentrate. Nutrition (per serving): 93 calories Total Fat 2 g (16% of
calories) Source: Sue Cochran, CH
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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