It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender or a food
processor. Some berries and grapes will need to be strained.
1 tablespoon unflavored gelatin
2 tablespoons water, cold
1 tablespoon lemon juice
1 cup unsweetened frozen raspberries, pureed
1 teaspoon lemon rind, or orange rind, grated
2 tablespoons frozen apple juice concentrate
2 cups plain lowfat yogurt
2 egg whites
Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze
until crystals begin to form around the edges. Beat egg whites until stiff. Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. Fold in beaten egg whites. Freeze until
firm. About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation.
Note: If desired, use 1/2 teaspoon
ground ginger, cinnamon or cardamom in place of lemon or orange rind.
Honey may be used in place of the juice concentrate.