Angel Frappe

1. 3/4 cup chopped fruit.                                                       5. 1/2 cup cold water.
2. 1/2 cup sugar.                                                                   6. 3 tablespoons fruit syrup.
3. 1 teaspoon powdered gelatine.                                          7. 3 tablespoons cold water.
4. 11/2 cups whipped cream.                                                8. 3 egg whites.


    Dissolve gelatine in a little cold water. Boil sugar in 1/2 cup water until it threads; pour slowly on beaten egg whites; beat constantly. Add gelatine and fruit syrup and coll. Fold in cream and chopped fruit. Chill in freezer.