Orange Chiffon

Ingredients

• 1 envelope unflavored gelatin

• 5 Tbs. sugar

• 2 eggs separated

• ½ cup orange juice

• 1 cup buttermilk (skim milk may be substituted)

• 1 tsp. orange extract

• 1 tsp. grated orange peel

• finely chopped pulp from two oranges

• ¼ cup graham cracker crumbs

Preparation

Mix gelatin with 4 Tbs. of sugar in a saucepan.  Beat egg yolks with orange juice and add to saucepan, stirring over low heat until gelatin is dissolved, about 5 minutes.  Remove from heat.  Add milk, orange extract and peel, and chill, stirring occasionally, Beat egg whites until peaks form and gradually add 1 Tbs. of sugar, beating until whites are stiff but not dry.  Fold in gelatin mixture,  Chop orange pulp into small pieces and fold into mixture.  Pour mixture into an 8 inch square pan (or individual desert glasses).  Sprinkle with graham cracker crumbs and chill for several hours.  To serve cut into squares.  Serves 4 at 180 calories per serving.