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2 cups applesauce chunky
1 teaspoon lemon peels grated
1/8 teaspoon nutmeg ground
2 eggs white
1/4 teaspoon cream of tartar
2 tablespoons
1. Place applesauce in bowl; stir in lemon rind and nutmeg. Beat egg whites in small bowl until frothy; add cream of tartar and beat until whites hold peaks.
2. Slowly add brown sugar while continuing to beat until stiff peaks form and whites are shiny. Stir 1/3 egg whites into applesauce mixture to lighten. Fold in remainder egg whites gently.
3. Refrigerate, covered, until ready to serve. Serve with an additional sprinkle of nutmeg if desired.
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