JELLIED BLANC MANGE
4 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold skim milk[7]
1½ cups very hot skim milk[7]
¼ teaspoon salt
½ teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
Few drops of food coloring (optional)
Soften gelatine by stirring it into the cold skim milk. Stir softened gelatine into the very hot skim milk with salt until thoroughly dissolved. Add vanilla and non-caloric sweetener. Tint with food coloring, if desired. Pour into one large mold (2-3 cup) or 4 individual molds. Chill until firm.
VARIATION:
BLANC MANGE WHIP
6 Servings
1 Serving Equals ½ Milk Choice
Add ⅛ teaspoon nutmeg to Blanc Mange recipe. Reduce sweetening and food coloring, if desired. Chill to unbeaten egg white consistency. Beat until fluffy and fine textured. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
LEMON SNOW
6 Servings
1 Serving Equals Free Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons finely grated lemon rind
¼ cup lemon juice
1¼ cups very hot water
16 non-caloric sweetening tablets or equivalent[9]
1 egg white
Sprinkle gelatine on the cold water to soften. Add lemon rind and lemon juice to the very hot water. Bring to a boil. Remove from heat. Add softened gelatine and non-caloric sweetener; stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Add unbeaten egg white; beat with a rotary beater until fluffy. Place container in bowl of ice or iced water. Beat until mixture begins to hold its shape. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
EGG NOG CHIFFON PUDDING
4 Servings
1 Serving Equals 1 Meat Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
4 eggs, separated
¼ teaspoon salt
1¼ cups very hot water
10 non-caloric sweetening tablets or equivalent[9]
1½ teaspoons imitation rum flavoring
½ teaspoon grated nutmeg
Sprinkle gelatine on the cold water to soften. Beat egg yolks, adding salt, until light and fluffy. Add the very hot water to egg yolks gradually and cook over simmering water, stirring constantly, until mixture coats spoon. Remove from heat. Stir in softened gelatine, non-caloric sweetener, flavoring, and nutmeg until gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Beat egg whites until stiff but not dry. Fold into mixture carefully, blending well. Pile into 4 sherbet glasses. Sprinkle lightly with nutmeg and chill until firm.
APPLESAUCE WHIP
6 Servings
1 Serving Equals 1 Fruit Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup very hot water
2 tablespoons lemon juice
5 non-caloric sweetening tablets or equivalent[9]
2 cups cold, unsweetened applesauce
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Blend in cold applesauce. Chill thoroughly until thickened but not jellied. Whip with rotary beater until light. Chill again. Heap into serving dishes.
KNOX BUTTER SPREAD
64 Tablespoons or 192 Teaspoons
1 Tablespoon Equals 1 Fat Choice
3 Teaspoons Equal 1 Fat Choice
1 envelope Knox Unflavored Gelatine
2 cups skim milk[7]
1 pound butter
Few drops yellow food coloring
Soften gelatine by stirring it into ½ cup cold skim milk in top of double boiler. Place over hot water. Stir to dissolve softened gelatine thoroughly. Soften butter. Gradually whip dissolved gelatine and remaining 1½ cups skim milk into butter with rotary beater. Blend in a few drops of yellow food coloring and additional salt, if desired. Pack into 2 one-pound butter cartons or in deep, oblong pan. Cover. Chill until firm.