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FROZEN LEMON SOUFFLE

Category:    Desserts
Yield:6 servings
 
  1 1/2 c  Sugar                             2/3 c  Lemon Juice OR Lime Juice
      3 tb Cornstarch                          3 ea Large Egg Whites
      1 ea Env. Unflavored Gelatin           1/2 pt ( 1 C) Whipping Cream
      1 c  Water                          
 
  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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