4 Egg yolks 4 Egg whites
1/3 c Sugar 1/4 c Sugar
1 Envelope gelatin 1 c Whipped cream
3/4 c Midori 1 Baked pastry shell; chilled
Whipped cream Melon balls or Kiwi slices
In top of double boiler, combine egg yolks, 1/3 cup sugar and gelatin.
Beat slightly. Stir in Midori. Cook, stirring constantly, until
mixture thickens slightly. Beat egg whites until frothy. Add 1/4
cup sugar gradually, beating until soft peaks form. Gently fold
together yolk mixture, egg white mixture and cream. Turn into pastry
shell. Refrigerate several hours or until firm.
Garnish with additional whipped cream and melon balls or slices of
peeled Kiwi fruit.