Recipe#4269

Title: Jelly Icing

From: Carolann Mercer cmercer@sfu.ca 
 Newsgroups: rec.food.recipes 
 Subject: Jelly Icing 
 Date: 2 Oct 1998 21:09:23 -0600 
 Message-ID: Pine.SGI.3.95.980923225612.16631B-100000@fraser 

3 egg whites
 1/2 cup jelly
 Beat three room temperature egg whites to a soft peak.  Melt 1/2
 cup jam or jelly and fold in.  Place mixture over boiling water
 and continue beating for 3 minutes.  This has a texture a lot like
 seven minute icing and can be made sugar free if you use sugar free
 jam.  Use within 3 hours of use.