Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four 11x8-1/2-inch sheets of wax paper; fold lengthwise in half; wrap, folded-edge up, around ramekins to overlap on sides and extend 3 inches above rims. Secure with tape. Beat egg whites and salt in medium-size bowl with mixer at high speed until frothy; beat in 2/3 cup sugar until stiff, glossy peaks form. Set meringue aside. Beat cream at high speed in second medium-size bowl until soft peaks form; at low speed beat in preserves to blend well. Fold cream and grated lime peel into meringue. Spoon mixture into prepared ramekins; freeze for at least 2 hours or overnight until firm. Serve after removing paper collars. Makes 4 servings. REDBOOK, JUNE 1990 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 4|
|Calories from Fat: 100 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 52.5mg||2 %|
|Potassium 65.7mg||2 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 29.7g|
|Protein 3.3g||5 %|
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Calories per serving: 226
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