1 envelope unflavoured gelatin
1/4 cup orange juice
3 cups fresh strawberries
1/4 cup icing sugar
1/3 cup whipping cream (optional)
4 egg whites
1/4 cup granulated sugar
GARNISH:
Fresh strawberries, hulled
In saucepan, sprinkle gelatin over orange juice. Let stand 5 minutes to soften. Warm over low heat until gelatin has dissolved.
Meanwhile, hull strawberries and place in food processor or blender. Add icing sugar and process just until pureed.
Transfer to mixing bowl and stir in gelatin mixture. Refrigerate until mixture is consistency of raw egg whites.
Whip cream (if using) and set aside.
In large bowl, beat egg whites until soft peaks form. Whisk about 1/4 of beaten egg whites into strawberry mixture.
Fold strawberry mixture and whipped cream into remaining beaten egg whites. Pour into 6-cup glass serving bowl or individual glasses and refrigerate at least 4 hours or up to days.
Garnish with fresh strawberries.
Makes 6 servings.
Calories…..128…..Fat…..4 g…..Carbs…..19 g…..Sodium…..40 mg…..Fiber…..0.5 g.