1 pound/450g kiwifruit, peeled
2 1/2 cups Nonfat Whipped Cream
2 egg whites, beaten stiff
1 envelope plain gelatin
1/4 cup water
4 tsp. artificial sweetener
1 Tbs. grated lemon peel

Kiwifruit slices
Mint leaves
1. Put kiwifruit in blender or food processor and blend until creamy.
2. Prepare whipping cream according to recipe instructions; beat egg whites stiff.
3. In saucepan, mix gelatin with water. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved. About 5 minutes.
4. Stir in gelatin into kiwifruit and blend well.
5. Add grated lemon peel and artificial sweetener.
6. Fold whipped cream and egg whites carefully into kiwifruit mixture.
8. Pour mixture into a wet mould and refrigerate for 3 hours.
9. To serve, garnish with sliced kiwifruit and mint leaves.
4 to 6