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Orange Chiffon In Raspberry Sauce

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CATEGORY CUISINE TAG YIELD
Eggs Not, Sent 6 Servings

INGREDIENTS

2 T Water
1 t Grated orange peel
1 Env unflavored gelatin
2 T Fresh orange juice
3 T Orange juice concentrate
1/2 c Egg substitute
1/4 c Sugar
3/4 c Low-fat plain yougurt
stirred until smoot
1/2 pt Raspberries
2 T Sugar
Raspberries and fresh mint
garnish

INSTRUCTIONS

Prepare chiffon: Heat the water and the orange zest in a small
saucepan; let steep for 3 minutes. Strain though fine-mesh sieve into
a small bowl, reserving orange-flavored water. Discard zest.  Add
gelatin to the flavored water, and let stand to soften, 2 minutes.
Microwave 15-20 seconds to dissolve gelatin, or pour into small
saucepan and dissolve over low heat.  Add orange juice and orange juice
concentrate to gelatin mixture.  Beat egg substitute and sugar in bowl
until light and thickened. Add  gelatin mixture; stir to combine. Fold
in yogurt until thoroughly  combined. Divide chiffon evenly among six
2/3 cup custard cups or  shaped molds. Freeze overnight, until set.
Prepare sauce: Combine raspberries, sugar and water in saucepan. Heat
over medium heat until raspberries are softenend, about 5 minutes.
Strain through fine-mesh strainer over bowl, forcing mixture through
with back of spoon or rubber spatula; discard seeds. Add more sugar  to
puree if too tart.  To serve: Run bottoms of cups under hot water until
chiffons slide out  easily. Unmold onto plate. Spoon sauce onto plates.
Garnish with  berries and mint if desired.  Recipe by: Family Circle -
4/1/98  Posted to MC-Recipe Digest by The Taillons
<taillon@access.mountain.net> on Mar 05, 1998

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“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 112
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 75.3mg
Sodium: 29.7mg
Potassium: 157.1mg
Carbohydrates: 20.8g
Fiber: 1.8g
Sugar: 18.5g
Protein: 3.2g


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