Preparation:
1 .In large saucepot, combine apples and apple juice; cover and simmer 15 to 20 minutes or until apples are tender. Cool. In food processor or blender, puree apples with lemon juice and cinnamon until smooth.
2. Pour mixture into 8- or 9-inch square metal pan. Cover and freeze until slushy. Transfer to chilled bowl and beat apple mixture until light.
3. In large bowl, beat egg whites until frothy. Add apple mixture and beat until light. Refreeze in pan 2 to 3 hours or until firm. Let stand 10 minutes at room temperature before serving. |
