2 c. fresh cranberries
1 c. sugar
3 egg whites
2 tsp. finely shredded orange peel
1 tbsp. orange juice
1 tsp. vanilla
1 c. whipping cream
1 c. chopped celery
1/3 c. mayonnaise
Lettuce leaves, if desired
8 orange peel twists, 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 the 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 squares. Serve on lettuce, garnished with orange peel twist and whole cranberries, if desired. Makes 8 servings.