Apple Chiffon Squares
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Irya E. McLearn, Altamonte Springs, FloridaINGREDIENTS
1 cup finely crushed graham crackers, 14 crackers
3 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup apple juice or cider
3 slightly beaten egg yolks
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
2 medium apples, peeled, cored, and shredded, 2 cups
3 egg whites
1/4 cup sugarIn a small mixing bowl stir together crushed crackers and the 3 tablespoons sugar. Stir melted butter into crumb mixture. Toss until thoroughly combined. Reserved 1/4 cup crumb mixture for topping. Pat remaining crumb mixture firmly into the bottom of a 10 x 6 x 2-inch baking dish. Chill about 1 hour or until firm.
Meanwhile, in a saucepan combine gelatin, the 2 tablespoons sugar, salt, and nutmeg. Stir in apple juice or cider, egg yolks, lemon peel, and lemon juice. Cook and stir over medium-low heat until gelatin dissolves and mixture comes just to boiling. Remove from heat. Cool gelatin mixture slightly. Stir shredded apple into gelatin mixture.
Chill until partially set, the consistency of unbeaten egg whites, stirring occasionally. Transfer gelatin mixture to a large mixing bowl.
In a small mixer bowl beat egg whites until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff peaks form. Fold stiffly beaten egg whites into gelatin mixture. If necessary, chill until mixture mounds when spooned. Transfer to prepared crust. Sprinkle with reserved crumb mixture. Cover and chill for several hours.
Makes 6 servings
NOTE - Serve this fluffy, top-notch dessert the same day you prepare it so the apples don't turn brown.