In top of double boiler, combine egg yolks, 1/3 cup sugar and gelatin. Beat slightly. Stir in Midori. Cook, stirring constantly, until mixture thickens slightly. Beat egg whites until frothy. Add 1/4 cup sugar gradually, beating until soft peaks form. Gently fold together yolk mixture, egg white mixture and cream. Turn into pastry shell. Refrigerate several hours or until firm. Garnish with additional whipped cream and melon balls or slices of peeled Kiwi fruit.
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 313 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 900.4mg||277 %|
|Sodium 214mg||7 %|
|Potassium 269.9mg||7 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 47.9g|
|Protein 22.5g||32 %|
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Calories per serving: 586
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