1½ cups very hot skim milk[7]
⅛ teaspoon salt
2 egg yolks, beaten
1 teaspoon vanilla extract
8 non-caloric sweetening tablets or equivalent[9]
2 egg whites, stiffly beaten
Soften gelatine by stirring it into the cold skim milk in top of double boiler. Add the very hot skim milk and salt. Place over boiling water; stir until softened gelatine is thoroughly dissolved. Pour slowly into egg yolks, stirring constantly. Return to top of double boiler; cook over hot, but not boiling, water, stirring constantly, until mixture coats a spoon. Remove from heat. Add vanilla and non-caloric sweetener. Stir to dissolve completely. Chill until slightly thicker than unbeaten egg white consistency. Fold into beaten egg whites. Turn into one large mold (4 cup) or 8 individual molds. Chill until firm.
CHERRY SPONGE
4 Servings
1 Serving Equals 1 Fruit Choice
1 envelope Knox Unflavored Gelatine
½ cup cold water