Main Ingredients:

See below ingredients and direction

Cooking Preparation of the Recipe:

1/4 c. lemon juice
2 Tablespoons thawed frozen concentrated orange juice
1 Tablespoon granulated sugar
1/2 tsp. grated lemon peel
1 tsp. unflavored gelatin
1/2 c. Kool Whip
3 egg whites
1/4 tsp. cream of tartar
1/2 c. raspberries
1. In small nonstick saucepan, combine lemon juice, 1/4 c. water, the o.j., sugar and
lemon peel; sprinkle gelatin over juice mixture and let stand 1 minute to soften. Stir
mixture to combine; cook over low heat, stirring frequently until gelatin is dissolved, 1 to
2 minutes.
2. Transfer mixture to large mixing bowl; stir in whipped topping and set aside.
3. Using mixer on high speed, in large mixing bowl, beat egg whites until frothy; add
cream of tartar and continue beating until whites are stiff but not dry. Gently fold egg
whites into gelatin mixture utnil mixture is thoroughly combined.
4. Into each of 4 6 oz. dessert dishes, put 1/4 of gleatin mixture. Cover and refrigerate
until firm, at least 1 hour (when gelatin mixture is chilled, it will form 2 layers.) Garnish
each portion with 2 Tablespoons of raspberries.
Makes 4 servings, 1 point each

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