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Recipe Summary

prep:
40 mins
chill:
4 hrs 30 mins
cook:
3 mins
Servings:
10
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Ingredients

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Directions

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  • Separate ladyfingers; place on large baking sheet; brush with 1 tablespoon liqueur or juice.

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  • Sprinkle gelatin over 3/4 cup water in small saucepan; let stand 10 minutes to soften. Add 1/4 cup sugar. Heat saucepan over very low heat, stirring, until gelatin and sugar dissolve, 2 to 3 minutes. Pour into medium-size bowl. Stir in apple juice concentrate, remaining liqueur if using and egg substitute.

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  • Place bowl in larger bowl of ice and water. Stir gelatin mixture constantly until just thickened enough to mound slightly.

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  • Meanwhile, stand ladyfingers upright around side of 8-inch springform pan; arrange any remaining ladyfingers in bottom of pan.

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  • Dissolve powdered egg whites in warm water in small bowl, stirring until completely dissolved. Beat until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form. Fold into apple mixture.

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  • Without washing bowl or beaters, beat cream until soft peaks form. Fold into apple mixture. Pour into prepared pan. Refrigerate at least 4 hours, or until set.

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  • To serve, run knife around edge of pan. Remove side of pan. Place charlotte on serving plate. Garnish with whipped cream if desired.

Nutrition Facts

226 calories; total fat 10g; saturated fat 6g; cholesterol 64mg; sodium 91mg; carbohydrates 25g; protein 7g.
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