Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies, Cakes & Desserts
Amount Measure Ingredient -- Preparation Method
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2/3 cup sugar
1 unflavored gelatin
1 cup water
2 teaspoons lime peel -- grated
1/4 cup lime juice
3 drops green food color -- optional
4 egg whites
1/2 teaspoon cream of tartar
4 egg yolks
1 cup 2% lowfat milk
1/4 cup sugar
2 tablespoons orange juice, frozen concentrate
lime slice -- for garnish
In small saucepan, stir together sugar and gelatin. Stir in water. Cook
over medium heat, stirring constantly, until gelatin is dissolved, about 5
minutes. Stir in peel, juice and food color, if desired, until blended.
Chill, stirring occasionally, until mixture mounds when dropped from a
spoon.
In small mixing bowl, beat egg whites with cream of tartar at high speed just
until whites no longer slip when bowl is tilted. Gently, but thoroughly,
fold gelatin mixture into whites. Pour into 1-quart mold or 4 (8 to
10-ounce) dessert dishes. Chill until firm, several hours or overnight.
Just before serving, unmold onto dessert plate(s).
To make Orange Custard Sauce:
In small saucepan, beat together egg yolks, milk and sugar. Cook over low
heat, stirring constantly, until mixture is thick enough to coat a metal
spoon and reaches 160F degrees. Remove from heat. Stir in orange juice
concentrate. Cool quickly by setting pan in bowl of ice or cold water and
stirring for a few minutes. Cover and chill thoroughly. Spoon sauce around
rim of plate(s) or pass sauce. Garnish with lime slices, if desired.
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Serving Ideas : With Orange Custard Sauce
NOTES : A tangy molded dessert that adds color and texture to meals
