|Granulated sugar||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||1 Cup (16 tbs), divided|
|Cold water||3⁄4 Cup (12 tbs)|
|Strawberries||3 Cup (48 tbs), hulled|
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped|
Butter bottom and sides of 1 1/4-quart souffle* dish; sprinkle with sugar.
Wrap a 4-inch band of aluminum foil, triple thickness, around the dish, overlapping 2 inches.
Lightly butter inside of band and sprinkle with sugar.
Fasten to souffle dish so that collar extends 2 inches above rim of dish.
In a medium saucepan, stir together gelatin and 3/4 cup of the sugar.
Stir in water; let stand 1 minute.
Cook, stirring constantly, over low heat until gelatin dissolves completely, 5 to 8 minutes.
Remove from heat.
Mash strawberries; stir into gelatin.
In a small bowl, beat egg yolks at high speed until thickened, about 5 minutes.
Blend a little of the strawberry mixture into yolks.
Add yolk mixture to strawberries; blend well.
Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon, 30 to 45 minutes.
Wash and dry beaters.
In a large bowl at high speed, beat egg whites and cream of tartar until foamy.
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites stand in soft peaks.
Beat in a few drops food coloring.
Fold chilled gelatin mixture and whipped cream gently into egg whites.
Pour into prepared dish.
Chill until firm.
Just before serving, carefully remove foil
Calories 385 Calories from Fat 169
% Daily Value*
Total Fat 19 g29%
Saturated Fat 11.2 g55.8%
Trans Fat 0 g
Cholesterol 201.6 mg67.2%
Sodium 65.1 mg2.7%
Total Carbohydrates 45 g15.1%
Dietary Fiber 1.8 g7%
Sugars 42.6 g
Protein 7 g13.9%
Vitamin A 4.7% Vitamin C 86%
Calcium 5.7% Iron 5.6%
*Based on a 2000 Calorie diet