Instructions: In small saucepan, sprinkle gelatin over apple sauce; let stand 2 to 3 minutes to soften. Stir over low heat until dissolved. Remove from heat.

Stir in sugar, raspberries and lemon juice. Let stand just until mixture begins to thicken.

In small bowl, beat egg whites until stiff peaks form; transfer to large bowl.

In same small bowl, beat cream until stiff peaks form.

Fold raspberry mixture and whipped cream into egg whites.

Pour into 1-quart souffle dish. Refrigerate at least 2 hours or until served. Garnish with whipped cream and raspberries.

Notes: Pantry: Motts Chunky Apple Sauce. For individual servings, pour the raspberry mixture into parfait glasses. Refrigerate at least two hours.

Garnish with whipped cream and fresh raspberries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.