Easy Lime Mousse
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned frozen limeade concentrate||6 Ounce, thawed|
|Cold water||1⁄4 Cup (4 tbs)|
|Slightly beaten egg yolks||4|
|Frozen whipped dessert topping||8 Ounce, thawed (1 Container)|
In a small saucepan soften gelatin in limeade concentrate and water for 5 minutes. Stir in food coloring, if desired. Heat and stir till gelatin is dissolved and mixture is very hot.
Gradually stir about half of the hot gelatin mixture into beaten egg yolks; return all to saucepan. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Chill in ice water for 8 to 10 minutes or to the consistency of unbeaten egg whites (partially set), stirring frequently. Remove from ice water; set aside.
Immediately beat egg whites till stiff peaks form (tips stand straight). Fold about 1/2 cup of the stiffly beaten egg whites into the gelatin mixture. Fold gelatin mixture into remaining egg whites. Fold in thawed dessert topping.
Transfer mixture to a 1 1/2-quart souffle dish. Cover and chill about 6 hours or overnight. Garnish with lime slices, if desired.