Low-Fat Cold Raspberry Apple Souffle


2 envelopes unflavored gelatin
1 cup chunky apple sauce (unsweetened)
1/4 cup sugar
10-oz. pkg. frozen raspberries, thawed
3 tablespoons lemon juice
3 egg whites
1 cup lite whipping cream
lite whipped cream
Fresh raspberries


In small saucepan, sprinkle gelatin over apple sauce; let stand 2 to 3 minutes to soften. Stir over low heat until dissolved. Remove from heat. Stir in sugar, raspberries and lemon juice. Let stand just until mixture begins to thicken. In small bowl, beat egg whites until stiff peaks form; transfer to large bowl. In same small bowl, beat cream until stiff peaks form. Fold raspberry mixture and whipped cream into egg whites. Pour into 1-quart souffle dish. Refrigerate at least 2 hours or until served. Garnish with whipped cream and raspberries. Makes 10 servings.

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