APRICOT SPONGE
6 Servings
1 Serving Equals ½ Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup sieved apricot pulp
1 tablespoon grated lemon rind
1 tablespoon lemon juice
4 non-caloric sweetening tablets or equivalent[9]
3 egg whites, stiffly beaten but not dry
Sprinkle gelatine on the cold water to soften in top of double boiler. Dissolve softened gelatine thoroughly over hot water. Stir in apricot pulp, lemon rind, lemon juice, and non-caloric sweetener. Chill until thickened but not firmly set. Whip with rotary beater until fluffy. Fold in beaten egg whites. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
VARIATION:
Use ½ cup sieved prune pulp instead of apricot pulp.
1 Serving Equals ½ Meat Choice plus ½ Fruit Choice