ORANGE CREAM
6 Servings
1 Serving Equals ½ Milk Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water
½ cup scalded skim milk[7]
1 egg yolk, well beaten
1 tablespoon grated orange rind
⅔ cup orange juice
4 non-caloric sweetening tablets or equivalent[9]
1 tablespoon lemon juice
1 egg white, beaten stiff but not dry
¼ cup chilled evaporated milk, whipped
Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the scalded skim milk until thoroughly dissolved. Slowly beat into egg yolk. Add orange rind; cook over hot water, stirring constantly, until mixture coats spoon. Remove from heat. Add orange juice, non-caloric sweetener and lemon juice. Chill to unbeaten egg white consistency. Fold in beaten egg white and whipped evaporated milk. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm.
VARIATION:
Use ¼ cup heavy cream, whipped, instead of ¼ cup chilled evaporated milk, whipped.
1 Serving Equals ½ Milk Choice plus ½ Fat Choice