1 envelope Knox Unflavored Gelatine ½ cup cold water 2 teaspoons finely grated lemon rind ¼ cup lemon juice 1¼ cups very hot water 16 non-caloric sweetening tablets or equivalent[9] 1 egg white Sprinkle gelatine on the cold water to soften. Add lemon rind and lemon juice to the very hot water. Bring to a boil. Remove from heat. Add softened gelatine and non-caloric sweetener; stir until thoroughly dissolved. Chill to unbeaten egg white consistency. Add unbeaten egg white; beat with a rotary beater until fluffy. Place container in bowl of ice or iced water. Beat until mixture begins to hold its shape. Turn into one large mold (3-4 cup) or 6 individual molds. Chill until firm. EGG NOG CHIFFON PUDDING _4 Servings_ _1 Serving Equals 1 Meat Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water 4 eggs, separated ¼ teaspoon salt 1¼ cups very hot water 10 non-caloric sweetening tablets or equivalent[9] 1½ teaspoons imitation rum flavoring ½ teaspoon grated nutmeg Sprinkle gelatine on the cold water to soften. Beat egg yolks, adding salt, until light and fluffy. Add the very hot water to egg yolks gradually and cook over simmering water, stirring constantly, until mixture coats spoon. Remove from heat. Stir in softened gelatine, non-caloric sweetener, flavoring, and nutmeg until gelatine is thoroughly dissolved. Chill to unbeaten egg white consistency. Beat egg whites until stiff but not dry. Fold into mixture carefully, blending well. Pile into 4 sherbet glasses. Sprinkle lightly with nutmeg and chill until firm. APPLESAUCE WHIP _6 Servings_ _1 Serving Equals 1 Fruit Choice_ 1 envelope Knox Unflavored Gelatine ½ cup cold water ½ cup very hot water 2 tablespoons lemon juice 5 non-caloric sweetening tablets or equivalent[9] 2 cups cold, unsweetened applesauce Sprinkle gelatine on the cold water to soften. Stir the softened gelatine into the very hot water until thoroughly dissolved. Add lemon juice and non-caloric sweetener. Blend in cold applesauce. Chill thoroughly until thickened but not jellied. Whip with rotary beater until light. Chill again. Heap into serving dishes. KNOX BUTTER SPREAD _64 Tablespoons or 192 Teaspoons_ _1 Tablespoon Equals 1 Fat Choice_ _3 Teaspoons Equal 1 Fat Choice_ 1 envelope Knox Unflavored Gelatine 2 cups skim milk[7] 1 pound butter Few drops yellow food coloring Soften gelatine by stirring it into ½ cup cold skim milk in top of double boiler. Place over hot water. Stir to dissolve softened gelatine thoroughly. Soften butter. Gradually whip dissolved gelatine and remaining 1½ cups skim milk into butter with rotary beater. Blend in a few drops of yellow food coloring and additional salt, if desired. Pack into 2 one-pound butter cartons or in deep, oblong pan. Cover. Chill until firm. ORANGE CREAM _6 Servings_ _1 Serving Equals ½ Milk Choice_