Strawberry Souffle

1. 1

   Sprinkle gelatin on cold apple juice; let soften.

2. 2

   Heat apple juice and gelatin until gelatin dissolves.

3. 3

   Remove from heat and add pureed strawberries and lemon juice; mix well.

4. 4

   Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

5. 5

   Beat egg whites until stiff, but not dry.

6. 6

   Fold egg whites into gelatin mixture.

7. 7

   Next, fold whipped topping into mixture. Divide evenly into custard cups or parfait glasses.

8. 8

   Refrigerate at least 3 to 4 hours.

9. 9

   Yields 5 servings.

10. 10

    Exchanges:

11. 11

    1 fruit and 1 fat.

No additional tips available.