- 1 envelope (1 tbs) unflavored gelatin
- 1/4 cup cold water
- 1 can (6 ozs) frozen grape juice, thawed
- 1/4 cup sugar
- 2 tablespoons fresh or bottled lemon juice
- 2 egg whites
- 2 tablespoons sugar
- 1/2 cup whipping cream, whipped
- 1 baked 9-inch pastry shell
Add gelatin to water in a custard cup; let stand 1 minute; then place cup in a half-inch of hot water to heat and dissolve gelatin.
Combine grape juice, ‘ cup sugar, lemon juice, and dissolved gelatin. Let stand until partially set.
Beat egg whites until foamy; add 2 tablespoons sugar and continue beating until stiff. Fold into grape mixture along with the whipped cream. Pile into baked pastry shell. Chill in refrigerator until set. Yield: 6 servings.