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2 c. fresh cranberries
1 c. sugar
3 egg whites
2 tsp. finely shredded orange
1 Tbsp. orange juice
1 tsp. vanilla
1 c. chopped celery
1 c. whipping cream
1/3 c. mayonnaise
lettuce leaves if desired
cranberries if desired

Finely chop the cranberries. In large mixer bowl
combine cranberries and sugar. Let stand 5 minutes. Add egg
whites, 1 teaspoon orange peel, orange juice and vanilla. Beat
on low speed of electric mixer until frothy. Then beat at high
speed 8 to 10 minutes or until stiff peaks form. In small
mixer bowl whip cream to soft peaks. Fold 1 cup whipped cream
and celery into cranberry mixture. Spread evenly in 12 x 7 x
2-inch baking dish. Gently fold mayonnaise and 1 teaspoon
shredded orange peel into remaining whipped cream. Spoon over
cranberry mixture. Using a knife, swirl mayonnaise mixture
through cranberry mixture. Cover pan. Freeze 6 hours or until
firm. Cut into 8 squares. Serve on lettuce garnished with
orange peel twist and whole cranberries, if desired. Makes 8

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