Ingredients:
4 teaspoons plain gelatin
1/4 cup cold water
16-ounce/450g package quick-frozen strawberry halves, thawed
4-6 teaspoons sugar substitute (Equal or Nutrasweet)
4 eggs, separated
2 tablespoons lemon juice
1/8 teaspoon salt
1 teaspoon almond extract
1 1/2 cups Nonfat Whipped Cream
Garnish:
1 cup Nonfat Whipped Cream
1/4 cup cold water
16-ounce/450g package quick-frozen strawberry halves, thawed
4-6 teaspoons sugar substitute (Equal or Nutrasweet)
4 eggs, separated
2 tablespoons lemon juice
1/8 teaspoon salt
1 teaspoon almond extract
1 1/2 cups Nonfat Whipped Cream
Garnish:
1 cup Nonfat Whipped Cream
Recipe:
1. Sprinkle gelatin over cold water and let stand to soften.
2. Drain strawberries, measuring juice.
3. Pour 3/4 cup of the juice into top of double saucepan.
4. Beat egg yolks slightly and stir into juice.
5. Add gelatin; place over simmering water and cook, stirring constantly, until gelatin is dissolved, about 5 minutes.
6. Remove from heat; stir in lemon juice, salt, and almond extract.
7. Chill until mixture is consistency of unbeaten egg whites.
8. Blend strawberries in food processor or blender with sugar substitute.
9. Add any remaining juice, then stir into gelatin mixture, blending well.
10. Beat egg whites until stiff.
11. Beat gelatin mixture with rotary beater until smooth. Carefully fold into beaten egg whites.
12. Prepare Nonfat Whipped Cream according to recipe; fold 1 1/2 cups into gelatin mixture.
13. Fasten a strip of waxed paper on the outside top edge of a 6-cup souffle dish or other serving dish, making a collar.
14. Pour in cream mixture.
15. Chill for at least 4 hours, or until set.
16.To serve: remove collar and garnish with dollops of the rest of the whipped cream.
2. Drain strawberries, measuring juice.
3. Pour 3/4 cup of the juice into top of double saucepan.
4. Beat egg yolks slightly and stir into juice.
5. Add gelatin; place over simmering water and cook, stirring constantly, until gelatin is dissolved, about 5 minutes.
6. Remove from heat; stir in lemon juice, salt, and almond extract.
7. Chill until mixture is consistency of unbeaten egg whites.
8. Blend strawberries in food processor or blender with sugar substitute.
9. Add any remaining juice, then stir into gelatin mixture, blending well.
10. Beat egg whites until stiff.
11. Beat gelatin mixture with rotary beater until smooth. Carefully fold into beaten egg whites.
12. Prepare Nonfat Whipped Cream according to recipe; fold 1 1/2 cups into gelatin mixture.
13. Fasten a strip of waxed paper on the outside top edge of a 6-cup souffle dish or other serving dish, making a collar.
14. Pour in cream mixture.
15. Chill for at least 4 hours, or until set.
16.To serve: remove collar and garnish with dollops of the rest of the whipped cream.
Serves:
8 to 10