Lemon Fluff with Raspberries
3/4 cup boiling water
1 pkg. (3 oz.) lemon flavored gelatin
2 tsp. grated lemon peel
1/4 cup lemon juice
1 cup ice water
3 egg whites
1/4 cup sugar
2 pkg. (10 oz. each) frozen raspberries, thawed
2 tsp. cornstarch
Pour boiling water over gelatin in a large bowl, stirring until dissolved. Stir in lemon peel, lemon juice, and ice water. Refrigerate until consistency of unbeaten egg white, about 1 to 1-1/2 hours.
In a medium sized bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar, 2 tablespoons at a time, beating after each addition. With same mixer, beat gelatin mixture until foamy. Add beaten egg whites to gelatin and beat until well combined. Turn into 8 (6 oz. size) custard cups and refrigerate until firm, about 1 hour.
Drain raspberries, reserving 1 cup juice. In a small saucepan, combine cornstarch and 2 tablespoons cold water. Mix until smooth. Stir in reserved raspberry juice, then bring to boiling while stirring constantly. Mixture should be thickened and translucent. Allow to cool completely. Pour over drained raspberries. Refrigerate until ready to serve.
To serve, unmold each dessert on a dessert plate. Pour the raspberries over the top. Serves 8.