Categories: Frozen Desserts- Sauces

Ingredients

• 1 envelope Knox Unflavored Gelatin
• 1 tsp. Sweet 'N Low (4 packets)
• 1/3 cup non-fat dry milk powder
• 1 cup skim milk
• 1 1/4 cups apricot nectar or canned pineapple juice
• 2 egg whites

Directions

1. In medium saucepan, mix Knox gelatin, Sweet ’N low and milk powder; blend in milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Cool slightly; stir in nectar. Pour into 8 or 9-inch baking pan and freeze until firm.

2. Spoon into large chilled bowl, with electric mixer, beat gelatin mixture with egg whites at high speed until smooth and fluffy, about 5 minutes. Return to pan and freeze. To serve, scoop into dessert dishes.

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