Lemon Raspberry Cloud
|Freshly squeezed lemon juice||1⁄4 Cup (4 tbs)|
|Thawed frozen concentrated orange juice no sugar added||2 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Unflavored gelatin||1 Teaspoon|
|Frozen dairy whipped topping||1⁄2 Cup (8 tbs), thawed|
|Cream of tartar||1⁄4 Teaspoon|
|Raspberries||1⁄2 Cup (8 tbs)|
1. In small nonstick saucepan combine lemon juice, 1/4 cup water, the orange juice, sugar, and lemon peel; sprinkle gelatin over juice mixture and let stand 1 minute to soften. Stir mixture to combine; cook over low heat, stirring frequently, until gelatin is dissolved, 1 to 2 minutes.
2. Transfer mixture to large mixing bowl; stir in whipped topping and set aside.
3. Using mixer on high speed, in large mixing bowl beat egg whites until frothy; add cream of tartar and continue beating until whites are stiff but not dry. Gently fold egg whites into gelatin mixture until mixture is thoroughly combined.
4. Into each of four 6-ounce dessert dishes pour 1/4 of gelatin mixture. Cover and refrigerate until firm, at least 1 hour (when gelatin mixture is chilled it will form 2 layers). Garnish each portion with 2 tablespoons raspberries and lemon zest.