Recipe - Cold Raspberry Apple Souffle (Motts)

2 Envelopes unflavored gelatin
1 cup Chunky Apple Sauce
One fourth cup Sugar
10 ounce Frozen raspberries; thawed
3 tablespoon 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 1quart 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 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998