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