Frozen Cranberry Salads Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1 Dash | |
| 1 1/4 cups cranberry-apple drink | ||
| 2 slightly beaten egg yolks | ||
| 1 10-ounce package frozen cranberry-orange relish, partially thawed | ||
| Egg whites | 2 | |
| 1/3 cup instant nonfat dry milk powder | ||
| Lettuce | ||
Directions
In medium saucepan combine sugar, cornstarch, and salt; stir in / cup of the cranberry-apple drink.
Cook and stir over medium-high heat till thickened and bubbly.
Remove from heat.
Gradually stir about 1/2 of the hot mixture into egg yolks; return mixture to saucepan.
Cook and stir 2 minutes more; stir in cranberry-orange relish.
Cool mixture to room temperature.
In small mixer bowl combine egg whites, nonfat dry milk powder, and the remaining 1/4 cup cranberry-apple drink.
Beat till stiff peaks form; fold into egg yolk mixture.
Spoon into 8 individual molds or paper bake-cup-lined muffin pans.
Cover and freeze till firm.
To serve, let stand at room temperature 10 minutes.
Unmold, or peel off paper.
Cook and stir over medium-high heat till thickened and bubbly.
Remove from heat.
Gradually stir about 1/2 of the hot mixture into egg yolks; return mixture to saucepan.
Cook and stir 2 minutes more; stir in cranberry-orange relish.
Cool mixture to room temperature.
In small mixer bowl combine egg whites, nonfat dry milk powder, and the remaining 1/4 cup cranberry-apple drink.
Beat till stiff peaks form; fold into egg yolk mixture.
Spoon into 8 individual molds or paper bake-cup-lined muffin pans.
Cover and freeze till firm.
To serve, let stand at room temperature 10 minutes.
Unmold, or peel off paper.
Chef
