2 tsp. unflavored gelatin
1/4 c. cold water
1/2 c. hot water
1/2 c. sugar
1/2 tsp. grated lemon peel
1/2 tsp. grated orange peel
3/4 c. orange juice
2 tbsp. lemon juice
1/3 c. non fat dry milk powder (or 2 egg whites)

Sprinkle gelatin over cold water in saucepan and set aside for 5 minutes. Add hot water and sugar. Heat, stirring constantly, until gelatin is dissolved. Remove from heat. Stir in grated lemon and orange peel and lemon and orange juices. Chill until thickened to the consistency of unbeaten egg white. Sprinkle milk powder over gelatin mixture. (If using egg whites instead of milk, add to gelatin.) Using an electric mixer, beat until light and fluffy. Pour into a serving bowl or 1 quart mold. Chill at least 8 hours. Unmold, or spoon into serving dishes. Serve with fresh strawberries or orange slices. Makes 8 servings, each serving equals 70 calories.

Variation: Prepare 1 1/2 recipes of Citrus Chiffon. Pour into 9" bake pie crust or graham cracker crust. Top with whipped topping.