Raspberry Sauce:

Garnish (optional):


Prepare chiffon:

  • Heat the water and the orange zest in a small saucepan; let steep for 3 minutes. Strain through fine-mesh sieve into a small bowl, reserving orange-flavored water. Discard zest.

  • Add gelatin to the flavored water, and let stand to soften, 2 minutes. Microwave 15 to 20 seconds to dissolve gelatin, or pour into small saucepan and dissolve over low heat.

  • Add orange juice concentrate and orange juice to gelatin mixture.

  • Beat egg substitute and sugar in bowl until light and thickened. Add gelatin mixture; stir to combine. Fold in yogurt until thoroughly combined. Divide chiffon evenly among six 2/3 cup custard cups or shaped molds. Freeze overnight, until set.

Prepare sauce:

  • Combine raspberries, sugar and water in saucepan. Heat over medium heat until raspberries are softened, about 5 minutes. Strain through fine-mesh strainer over bowl, forcing mixture through with back of spoon or rubber spatula; discard seeds. Add more sugar to puree if too tart.

To serve:

  • Run bottoms of cups under hot water until chiffons slide out easily. Unmold onto plate. Spoon sauce onto plates. Garnish with berries and mint if desired. Makes 6 servings.

Nutrition Facts

116 calories; 1 g total fat; 2 mg cholesterol; 61 mg sodium. 21 g carbohydrates; 6 g protein;