Dissolve gelatin in boiling water. Stir in sugar till dissolved. Add lemon peel and juice; stir till combined. Cover; chill till mixture is the consistence of unbeaten egg whites. In a medium mixing bowl, beat cream till soft peaks form. Fold into lemon mixture with Rosy Rhubarb Sauce. Chill till mixture mounds. Pile into piecrust. Cover and chill for 8 hours or till firm. Makes 10 to 12 servings. Posted to EAT-L Digest 19 Mar 97 by Patricia A Burns
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 200 (14%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 82.2mg||25 %|
|Sodium 27.3mg||1 %|
|Potassium 165.6mg||4 %|
|Total Carbohydrate 309.5g||91 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 309.1g|
|Protein 1.6g||2 %|
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Calories per serving: 1391
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