|Apple juice||1 3⁄4 Cup (28 tbs)|
|Non caloric liquid sweetener||1⁄2 Teaspoon|
Soften gelatine in 1/2 cup apple juice.
Heat over boiling water until dissolved, and add re-maining juice and sweetener.
Chill until syrupy, and fold into egg white.
Pile into sherbet glasses.