Sherry Cream Mould
|Envelope of unflavored gelatine||1|
|Skim milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 , separated|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Whipped topping||1 1⁄2 Cup (24 tbs) (low calorie)|
1. Sprinkle gelatin over skim milk in top of double boiler; let stand for 5 minutes to soften. Place over boiling water, taking care that pan does not touch water. Stir to dissolve gelatin.
2. Add sugar and egg yolks; stir constantly until mixture thickens and lightly coats back of wooden spoon. Stir in sherry. Chill until semi-set, 30 to 45 minutes.
3. Using electric mixer at high speed, beat egg whites in medium bowl until very stiff. Using rubber spatula, fold egg whites and whipped topping into sherry mixture.
4. Spoon mixture into 1-quart mold. Chill until completely set, at least 2 hours. Dip mold into hot water and invert onto serving platter; shake to release mold. Chill 5 minutes longer.