2 pkgs. of unflavored gelatin

1 pkg. of orange gelatin (I use sugar-free gelatin.)

1 cups of calcium fortified orange juice

1 cup of yogurt (homemade)

1 cup of chopped fruit (fresh, frozen or canned)

4 egg whites

1 cups of non-fat dry milk

1 cup solid pack pumpkin (canned)

2 tablespoons honey

1 cup of chopped walnuts

In a saucepan put package orange gelatin and 1 pkg. of unflavored gelatin, add cup of the orange juice. Let set a few minutes to soften. Heat to dissolve. Do not let boil. Add the yogurt and blend into the mixture with a wire whip. Blend in the fruit and put into a 8 x 12 inch glass dish. Refrigerate until firm.

In another saucepan put the remaining gelatin and orange juice. Let set a few minutes to soften and again heat to dissolve. In mixing bowl put the four egg whites and beat until soft peaks form, gradually add the honey and dry milk and continue beating for another minute. Add the pumpkin and beat until blended into mixture. With a wire whip blend mixture into the heated gelatin. Put over top of fruit mixture that had been refrigerated and sprinkle with the chopped walnuts. Refrigerate until firm.

This recipe provides calcium, magnesium, potassium, beta carotene, manganese, inositol, boron, iron, zinc, Vitamins A, D, E, K, as well as the B vitamins.


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Rosemary C. Fisher.
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