Cranberry Chiffon Pudding - cooking recipe

Ingredients

1 (15 or 16 oz.) can jellied cranberry sauce
1 (3 oz.) pkg. orange flavored gelatin dessert
1 Tbsp. lemon juice
1 tsp. grated lemon rind
1 egg white, whipped stiff
1 c. whipping cream, whipped
additional whipped cream

Preparation

Heat cranberry sauce to boiling, stirring constantly.
Add orange gelatin. Stir until dissolved. Add lemon juice and rind. Place over bowl with ice.
Stir until thickened and cooled.
Whip until fluffy. Fold in whipped egg white and cream. Turn into individual dessert dishes. Cover and chill about 4 hours until set.
Serve garnished with additional whipped cream.
Preparation time:
20 to 25 minutes.