Yield: 10 Servings
|2||Envelopes unflavored gelatin|
|1 cup||Chunky Apple Sauce|
|10 ounces||Frozen raspberries; thawed|
|3 tablespoons||Lemon juice|
|1 cup||Whipping cream|
In small saucepan, sprinkle gelatin over apple sauce; let stand 2 to 3 minutes to soften. Stir over low heat until dissolved. Remove from heat.
Stir in sugar, raspberries and lemon juice. Let stand just until mixture begins to thicken.
In small bowl, beat egg whites until stiff peaks form; transfer to large bowl.
In same small bowl, beat cream until stiff peaks form.
Fold raspberry mixture and whipped cream into egg whites.
Pour into 1-quart souffle dish. Refrigerate at least 2 hours or until served. Garnish with whipped cream and raspberries.
Notes: Pantry: Mott's Chunky Apple Sauce. For individual servings, pour the raspberry mixture into parfait glasses. Refrigerate at least two hours.
Garnish with whipped cream and fresh raspberries.
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998