| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 |
pt |
Strawberries; fresh -or- |
| 2 |
c |
Fresh rasberries; about |
| 3/4 |
c |
Orange juice |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Honey |
| 2 |
|
Egg whites |
| 1 |
tb |
Honey |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:46 +0200
From: Sandee.Eveland@p0.f116.n114.z1.fidonet.org (Sandee Eveland)
Remove hulls from berries. In a blender container, place berries, orange
juice, milk, and 1/4 cups honey. Cover; blend 1 minute or till smooth. (If
desired, strain rasberry mixture to remove seeds.) Pour mixture into
9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm.
In a mixer bowl beat egg whites with electric mixer on medium speed till
soft peaks form. Gradually add 1 T honey, beating on high speed till stiff
peaks form. Break frozen mixture into chunks; transfer frozen mixture to
chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg
whites. Return to pan. Cover; freeze 6 to 8 hours or till firm.
To serve, scrape across frozen mixture with spoon and mound in dessert
dishes. Serves 6.
Nutrient Analysis Per Serving: Calories 101 kcal, Protein 2 g,
Carbohydrates 22 g, Fat 1 g, Cholesterol 0 mg, Sodium 28 mg.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”