Vanilla Chiffon

1 envelope gelatin
2 1/2 tablespoons stevia
2 eggs -- separated
1 1/4 cups heavy cream
1/2 cup water
1 tsp vanilla extract

In medium saucepan, mix gelatin with 1 1/2 tablespoon sweetner. Blend in egg yolks beaten with cream. Let stand one minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes Add vanilla.

Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.

In medium bowl, beat egg whites until soft peaks form; gradually add remaining sweetner and beat until stiff. Fold into gelatin mixture.

Place into 4-cup bowl or dessert dishes and chill until set.

Variations:

Lemon chiffon: Omit vanilla. After gelatin is dissolved, cool mixture completely. Add 2 tablespoons lemon juice and 2 teaspoons grated lemon peel.

Peppermint chiffon: Substitute 1/4 tsp peppermint extract for vanilla.

4-5 Servings - 5 carbs each.

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