| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Water |
| 1 |
ts |
Grated orange peel |
| 1 |
|
Env unflavored gelatin |
| 2 |
tb |
Fresh orange juice |
| 3 |
tb |
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 |
tb |
Sugar |
| 2 |
tb |
Water |
|
|
Raspberries and fresh mint; garnish |
INSTRUCTIONS
CHIFFON
RASPBERRY SAUCE
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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