Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Sugar
3 tb Cornstarch
1 ea Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream

In large saucepan, combine sugar, cornstarch, and gelatine; add water
and lemon or lime juice. Over medium heat, cook and stir until
slightly thickened; stir in a few drops of food coloring in color of
juice used, if desired (yellow or green). Cool. Chill until
partially set, about 1 hour, stirring occasionally. In small mixer
bowl, beat egg whites until stiff but not dry; fold into juice
mixture. In small mixer bowl, beat whipping cream until stiff peaks
form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil
"collar" securely around rim of 1-qt souffle dish. Pour mixture into
dish. Freeze 6 hours or overnight. Remove "collar". Garnish with
whipped cream, candy lemon drops and gum drop slivers if desired.
Return leftovers to freezer. TIP: Souffle can be chilled in
refrigerato 6 hours instead of being frozen.

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