| 1 | Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. |
| 2 | It takes almost two cups of fruit to make one cup of puree. |
| 3 | Bananas can be mashed with a fork; other fruits do better in a blender or a soften gelatin in cold water for 2-3 minutes. |
| 4 | Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. |
| 5 | Freeze until crystals begin to form around the edges. |
| 6 | Beat egg whites until stiff. |
| 7 | Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. |
| 8 | Fold in beaten egg whites. |
| 9 | Freeze until firm. |
| 10 | About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. |
| 11 | Scoop into stemmed dessert dishes for a festive presentation. |
| 12 | Note: if desired, use ?teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. |
| 13 | Honey may be used in place of the juice concentrate. |
| 14 | Nutrition (per serving): 93 calories total fat 2 g (16% of calories) |
