Cold raspberry apple souffle (motts)

Yield: 10 Servings

Measure Ingredient
2 Envelopes unflavored gelatin
1 cup Chunky Apple Sauce
¼ cup Sugar
10 ounces Frozen raspberries; thawed
3 tablespoons Lemon juice
3 Egg whites
1 cup Whipping cream
Whipped cream
Fresh raspberries

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.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998

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