“It’s so attractive and delicious!’

INGREDIENTS   

2-1/2 cups fresh or frozen strawberries (no sugar added)
1/4 cup sugar
1 envelope unflavored gelatin
2 tbsp. frozen limeade concentrate or frozen lemonade concentrate, thawed
3 slightly beaten egg whites
1 tbsp. orange juice
1 – 3 ounce package ladyfingers, split
2 tbsp. orange juice
1/2 of an 8 ounce container frozen light whipped dessert topping, thawed
   Sliced strawberries (optional)
   Chocolate curls (optional)

DIRECTIONS 

• Place the 2-1/2 cups strawberries in a blender container or food processor bowl.
• Cover and blend or process until nearly smooth.
• Measure strawberries (you should have about 1-1/2 cups.)
• Stir the sugar together with gelatin in a medium saucepan.
• Stir in the blended strawberries and limeade and lemonade concentrate.
• Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
• Gradually stir about half of the gelatin mixture into the egg whites.
• Return mixture to the saucepan.
• Cook, stirring constantly, over low heat about 3 minutes or until mixture is slightly thickened. Do not boil.
• Pour into a medium bowl; stir in orange juice.
• Chill until mixture mounds when spooned, stirring occasionally (about 2 hours).
• Cut half of the split ladyfingers in half crosswise while mixture chills; stand on end around the outside edge of a 9-inch tart pan with a removable bottom or a 9 -inch spring form pan.
• Arrange remaining split ladyfingers in the bottom of the pan.
•  Drizzle the 2 tablespoons orange juice over the ladyfingers.
• Fold whipped topping into chilled strawberry mixture.
• Spoon into prepared pan.
• Cover and chill about 2 hours or until set.
•  If desired, garnish with the sliced berries or chocolate curls.