3 egg yolks
1/2 cup milk
2 cups (1 pint) cranberry-apple juice
1 tsp. vanilla extract
3 egg whites, stiffly beaten
1/4 cup granulated sugar

Beat eggs until thick and lemon colored. Gradually beat in milk and cranberry-apple juice. Stir in vanilla. Chill.

Just before serving, beat egg whites until stiff. Gradually beat in sugar 1 tablespoon at a time. Fold into mixture. Spoon into punch glasses or small fruit juice glasses.

Serves 6.