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Recipe by: maidie
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See below ingredients and instructions of the recipe
1 md Cantelope, seeded cubed
3 c Fresh raspberries
1/2 c Skim milk
2 Egg whites
1 tb Unflavored gelatin
10 pk Equal
Separately, puree cantalope and raspberries in food processor or
blender. Sprinkle gelatin over milk in small saucepan. Let soften 5
minutes. Heat, stirring constantly until gelatin dissolves, about 3
minutes. Remove from heat, stir in Equal. Stir in fruit purees. Beat
egg whites until soft peaks form. Gently fold into puree mixture.
Freeze until slushy, about 2 hours. Remove from freezer, whip until
smooth in food processor or blender. Refreeze 3 to 4 hours until
firm. Whip just before serving. Best when served within 3 days. Makes
6 servings, 1/2 cup per serving.
Source: King's Orchard, Plantersville, Texas
Shared by: Becci McClain, June 1995
Submitted By BECCI MCCLAIN On 06-13-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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