1 1/2 c Sugar
3 tb Corn starch
1 Env. unflavored gelatin
1 c Water
2/3 c Lemon juice or lime juice
3 Large egg whites
1 c Whipping cream
In large saucepan, combine sugar, corn starch, and gelatin; 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 refrigerator 6 hours instead of
being frozen.
