2 pkg. lemon flavored gelatin
2 c. hot water
2 c. cranberry juice cocktail juice
4 egg whites

Dissolve the lemon gelatin in 2 cups hot water. Stir in the cranberry juice cocktail and chill until slightly thickened. Beat the egg whites until stiff, but not dry. Gradually pour cranberry mixture into egg whites, beating until mixed and foamy. Pour into 8 individual serving dishes and chill in refrigerator about 4 hours. Serves 8.