BLANC MANGE WHIP
_6 Servings_
_1 Serving Equals ½ Milk Choice_
Add ⅛ teaspoon nutmeg to Blanc Mange recipe. Reduce sweetening and food
coloring, if desired. Chill to unbeaten egg white consistency. Beat
until fluffy and fine textured. Turn into one large mold (3-4 cup) or 6
individual molds. Chill until firm.
LEMON SNOW
_6 Servings_
_1 Serving Equals Free Choice_
1 envelope Knox Unflavored Gelatine
½ cup cold water
2 teaspoons finely grated lemon rind
¼ cup lemon juice
1¼ cups very hot water
16 non-caloric sweetening tablets or equivalent[9]
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
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.
KNOX BUTTER SPREAD
_64 Tablespoons or 192 Teaspoons_
_1 Tablespoon Equals 1 Fat Choice_
_3 Teaspoons Equal 1 Fat Choice_
1 envelope Knox Unflavored Gelatine
2 cups skim milk[7]
1 pound butter
Few drops yellow food coloring
Soften gelatine by stirring it into ½ cup cold skim milk in top of
double boiler. Place over hot water. Stir to dissolve softened gelatine
thoroughly. Soften butter. Gradually whip dissolved gelatine and
remaining 1½ cups skim milk into butter with rotary beater. Blend in a
few drops of yellow food coloring and additional salt, if desired. Pack
into 2 one-pound butter cartons or in deep, oblong pan. Cover. Chill
until firm.