Frozen Cranberry Salads
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cranberry apple drink||1 1⁄4 Cup (20 tbs)|
|Egg yolks||2 , slightly beaten|
|Frozen cranberry orange relish||10 Ounce (1 Package, Thawed)|
|Instant nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
In medium saucepan combine sugar, cornstarch, and salt; stir in / cup of the cranberry-apple drink.
Cook and stir over medium-high heat till thickened and bubbly.
Remove from heat.
Gradually stir about 1/2 of the hot mixture into egg yolks; return mixture to saucepan.
Cook and stir 2 minutes more; stir in cranberry-orange relish.
Cool mixture to room temperature.
In small mixer bowl combine egg whites, nonfat dry milk powder, and the remaining 1/4 cup cranberry-apple drink.
Beat till stiff peaks form; fold into egg yolk mixture.
Spoon into 8 individual molds or paper bake-cup-lined muffin pans.
Cover and freeze till firm.
To serve, let stand at room temperature 10 minutes.
Unmold, or peel off paper.