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Raspberry Whip



  • 1 tablespoon Knox gelatine
  • 1/4 cup ginger ale
  • 1/4 cup boiling water
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons lemon juice
  • 4 egg whites (save 2 yolks)
  • 1 cup crushed raspberries
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  1. Sprinkle gelatine on ginger ale and allow to soften 3-5 minutes.
  2. Add boiling water. Stir until dissolved.
  3. Add lemon rind, juice, and berries.
  4. Chill until mixture begins to thicken.
  5. Mix on low speed until frothy.
  6. In another bowl beat the 4 whites and 3/4 cup sugar until stiff.
  7. Add the whites to the gelatine mixture and continue to whip until it holds its form.
  8. Pour into mold.
  9. Chill at least 4 hours.
  10. Unmold and serve with Raspberry Creme if desired.

Posted by FootsieBear at Recipe Goldmine 9/17/02 5:29:31 am.


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