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.