1 c. grated raw carrot (tightly packed)
1/2 c. sugar
1/4 c. shredded apple
1/4 c. red wine
1/2 tsp. grated lemon peel
4 egg whites, stiffly beaten
1/3 c. potato flour
4 egg yolks
2 tbsp. lemon juice

Combine well the raw carrot, sugar, potato, flour, shredded apple, egg yolks, red wine, lemon juice and lemon peel. Fold in the stiffly eaten egg whites. Turn into a well oiled 1 1/2 quart casserole. Bake in a moderate oven (375 degree) for 35 minutes or until done. Serve hot or cold. Serves 6 at 161 calories each serving.