Source:

Memaw

Serves/Makes:serves 6 or more

Ingredients

• 2 pints strawberries, fresh or frozen
• 2 1 oz (28 grm). envelopes unflavored gelatin
• 1/4 cup (60 ml) water
• 2/3 cup (150 ml) sugar
• 4 egg yolks, well beaten (save whites for later use in recipe)
• 1/8 tsp (1 ml) salt
• 1 tbsp (15 ml) lemon juice
• 4 egg whites, at room temperature
• 1/2 cup (125 ml) sugar
• 1 cup (225 ml) Cool Whip whipped topping
• 2 or more drops red food coloring, optional

Preparation

• Puree berries in blender.
• In a 1 quart (950 ml) sauce pan combine 1 cup (225 ml) berry puree, gelatin, water, the 2/3 cup (150 ml) sugar, egg yolks and salt; stir to mix.
• Heat about 4 minutes or until mixture just begins to boil.
• Cool slightly.
• Add remaining berries and lemon juice.
• Chill until consistency of unbeaten egg whites.
• Beat eff whites until stiff peaks form.
• Add 1/2 cup (125 ml) sugar, one tbsp at a time, beating constantly until stiff and glossy.
• Fold Cool Whip and berry mixture into whites.
• Add food coloring, if desired.
• Pour into 2 quarts (1900 ml) mold.
• Chill at least 3 hours.

Comments

From Sharp's Cookbook. This is perfect for a light dessert on a hot summer day.