thoroughly dissolve the gelatin over
low heat while stirring, for about 4 to
5 minutes.
-
Stir in the lemon juice and 6 table-
spoons of the sugar, adding it 2 table-
spoons at a time until each addition
dissolves. Stir in the lemon zest and
remove the pan from the heat.
Beat the egg whites in a mixing
bowl until soft peaks form. Add the
remaining 2 tablespoons of sugar and
continue beating until stiff peaks
form. Set aside.
Fold the yogurt into the gelatin
mixture until well blended.
Fold the beaten egg whites into the
yogurt mixture. Pour the mixture into
individual serving bowls and refriger-
ate until firm.
Garnish each serving with a mint
sprig.
Note: This is an excellent example
of the versatility and value of nonfat
yogurt. For those concerned about the
calories and fat coming from ingredi-
ents used in sauces, soups, and
desserts, nonfat yogurt makes a great
replacement for dairy products such as
sour cream, half-and-half, cream, or
heavy cream. ❑
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Winter Meals Worth
Stewing About
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The V lentine Gift nter
ILENE SPECTOR
Special to the Jewish News
liff ost recipes that begin
"In a large, heavy pot,
layer ..." conjure up
thoughts of a house
filled with the aromas of a delicious
simmering stew.
These hearty one-pot meals warm
up everyone with the cozy memories
of comfort foods. Stewed dishes have
influenced America's culinary history
for centuries. It is no wonder that this
country is described as a "melting
pot."
Even today, immigrants adapt their
native recipes with new ingredients
and techniques. Fusion cooking has
transformed many traditional Jewish
recipes into modern adaptations with
ethnic overtones. Not that I expect to
see Sweet and Sour Cholent, but Black
Beans and Red Potatoes with lean
meat or poultry might easily entice
some.
For most stews, a salad and crusty
bread or, better yet, homemade all-
American biscuits, complete a simple
yet delicious meal.
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Wrap It Up
2/6
1998
139