Pretty in pink, this is a light, melt-in-your mouth dessert. Pasteurized egg whites are available in the dairy or freezer section of the supermark
- Portion size 8 servings
In food processor or blender, pur?together thawed raspberries, raspberry cocktail concentrate and lemon juice. Strain through fine sieve into small saucepan; discard seeds.
Add 1/2 cup (125 mL) of the sugar; bring to boil. Reduce heat to medium; simmer until reduced to about 1-1/2 cups (375 mL), 20 to 25 minutes. Remove from heat. Set 1/2 cup (125 mL) of the syrup aside.
In small bowl, sprinkle gelatin over 1/4 cup (50 mL) water; let stand for 1 minute to soften.
Add gelatin mixture to raspberry syrup; cook over low heat, stirring, until gelatin is dissolved. Pour into large bowl. Refrigerate until as thick as raw egg whites, about 5 minutes.
Meanwhile, in separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold one-third into raspberry mixture; fold in remaining egg whites.
Spoon into eight 3/4-cup (175 mL) glasses. Drizzle 1 tbsp (15 mL) of the reserved raspberry syrup over each. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 8 hours.) Garnish each serving with fresh raspberries (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 26 mg
- Protein 3 g
- Calories 132.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 30 g
- Iron 3.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 13.0