------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Frozen Lemon Souffle
 Categories: Desserts     
   Servings:  6
 
   1 1/2 c  Sugar                               3 T  Cornstarch 
       1 ea Env. Unflavored Gelatin             1 c  Water 
     2/3 c  Lemon Juice OR Lime Juice           3 ea Large Egg Whites 
     1/2 pt ( 1 C) Whipping Cream         
  
   
   In large saucepan, combine sugar, cornstarch, and gelatine; add water and
   lemon or lime juice.  Over medium heat, cook and stir until slightly
   thickened; stir in a few drops of food coloring in color of juice used, if
   desired (yellow or green).  Cool.  Chill until partially set, about 1 hour,
   stirring occasionally.  In small mixer bowl, beat egg whites until stiff
   but not dry; fold into juice mixture.  In small mixer bowl, beat whipping
   cream until stiff peaks form; fold into juice mixture.  Tape or tie 3-inch
   waxed paper or foil “collar” securely around rim of 1-qt souffle dish.
   Pour mixture into dish.  Freeze 6 hours or overnight.  Remove “collar”.
   Garnish with whipped cream, candy lemon drops and gum drop slivers if
   desired.  Return leftovers to freezer.
   
   TIP:
   
   Souffle can be chilled in refrigerato 6 hours instead of being frozen.
  
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