Recipe - Orange Chiffon In Raspberry Sauce

CHIFFON
2 tablespoon Water
1 teaspoon Grated orange peel
1 Env unflavored gelatin
2 tablespoon Fresh orange juice
3 tablespoon Orange juice concentrate
One half cup Egg substitute
One fourth cup Sugar
Three fourths cup Lowfat plain yougurt;
stirred until smoot

RASPBERRY SAUCE
One half pt Raspberries
2 tablespoon Sugar
2 tablespoon Water
Raspberries and fresh mint;
garnish

Prepare chiffon: Heat the water and the orange zest in a small saucepan;
let steep for 3 minutes. Strain though finemesh sieve into a small bowl,
reserving orangeflavored water. Discard zest.

Add gelatin to the flavored water, and let stand to soften, 2 minutes.
Microwave 1520 seconds to dissolve gelatin, or pour into small saucepan
and dissolve over low heat.

Add orange juice and orange juice concentrate to gelatin mixture.

Beat egg substitute and sugar in bowl until light and thickened. Add
gelatin mixture; stir to combine. Fold in yogurt until thoroughly combined.
Divide chiffon evenly among six 2/3 cup custard cups or shaped molds.
Freeze overnight, until set.

Prepare sauce: Combine raspberries, sugar and water in saucepan. Heat over
medium heat until raspberries are softenend, about 5 minutes. Strain
through finemesh strainer over bowl, forcing mixture through with back of
spoon or rubber spatula; discard seeds. Add more sugar to puree if too
tart.

To serve: Run bottoms of cups under hot water until chiffons slide out
easily. Unmold onto plate. Spoon sauce onto plates. Garnish with berries
and mint if desired.

Recipe by: Family Circle 4/1/98

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 05, 1998