Instructions: In small saucepan, stir together sugar and gelatin. Stir in water. Cook over medium heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Stir in peel, juice and food color, if desired, until blended.

Chill, stirring occasionally, until mixture mounds when dropped from a spoon.

In small mixing bowl, beat egg whites with cream of tartar at high speed just until whites no longer slip when bowl is tilted. Gently, but thoroughly, fold gelatin mixture into whites. Pour into 1-quart mold or 4

(8 to 10-ounce) dessert dishes. Chill until firm, several hours or overnight. Just before serving, unmold onto dessert plate(s).

To make Orange Custard Sauce: In small saucepan, beat together egg yolks, milk and sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160F degrees. Remove from heat. Stir in orange juice concentrate. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and chill thoroughly. Spoon sauce around rim of plate(s) or pass sauce. Garnish with lime slices, if desired.

Serving Ideas : With Orange Custard Sauce

NOTES : A tangy molded dessert that adds color and texture to meals

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