LIME MOUSSE.

 

1 envelope unflavored gelatin

1 6-ounce can frozen limeade concentrate, thawed

¼ cup cold water

5 or 6 drops green food coloring (optional)

4 slightly beaten egg yolks

4 egg whites

1 8-ounce container frozen whipped desert topping, thawed

Lime slices (optional)

 

    In a small saucepan, soften gelatin in limeade concentrate and water for 5 minutes. Stir in food coloring, if desired. Heat and stir until gelatin is dissolved and mixture is very hot.

 

    Gradually stir about half of the hot gelatin mixture into beaten egg yolks; return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Chill in ice water for 8 to 10 minutes or to the consistency of unbeaten egg whites (partially set), stirring frequently. Remove from ice water; set aside.

 

    Immediately beat egg whites till stiff peaks form (tips stand straight). Fold about ½ cup of the stiffly beaten egg whites into the gelatin mixture. Fold gelatin mixture into remaining egg whites. Fold in thawed dessert topping.

 

    Transfer mixture to a 1 ½-quart souffle dish. Cover and chill about 6 hours or overnight. Garnish with lime slices, if desired. makes 8 servings.