Angel Parfait


  • 1 cup sugar
  • 1/2 cup water
  • 3 egg whites
  • 1 tsp. plain gelatin
  • 2 Tbsp. water
  • 1 pint fresh strawberries, mashed
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  • 1/4 cup sugar
  • juice of 1/2 lemon
  • 2 cups whipping cream, whipped
  • 1 tsp. vanilla


Boil sugar and water until it spins a short thread. Beat egg whites until stiff. Pour hot sugar syrup over whites and continue beating until syrup is absorbed. Immediately add gelatin, which has been softened in water. Cool. Combine sugar and lemon juice with strawberries. Add strawberries to other mixture. Whip cream with vanilla, and add to strawberry mixture. Freeze in individual bowls or parfait glasses. Note: 2 cups of mashed fresh peaches can be substituted for strawberries.

By Robin from Washington, IA


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