AuthorRetroRuth
From Parade Magazine, Jan, 1986
3 cups cold, thick applesauce
4 stiffly beaten egg whites
½ cup caramel sauce
1
By half-cupfuls, fold the applesauce into the egg whites; beat for several minutes, until stiff. Turn into wide-mouthed glass coupes, as shown, or into bowls; dribble over each serving a generous spoonful of thick homemade caramel sauce.
Ingredients
3 cups cold, thick applesauce
4 stiffly beaten egg whites
½ cup caramel sauce
Directions
1
By half-cupfuls, fold the applesauce into the egg whites; beat for several minutes, until stiff. Turn into wide-mouthed glass coupes, as shown, or into bowls; dribble over each serving a generous spoonful of thick homemade caramel sauce.