Lemon Sherbet

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
2 cups skim milk
3/4 cup sugar
1/2 cup lemon juice
1/2 teaspoon grated lemon rind
2 egg whites, stiffly beaten

Soak gelatin in water several minutes.

Heat milk. Add sugar and gelatin; stir until dissolved. Chill in refrigerator until just starting to become firm. Gradually stir in lemon juice and rind. Pour into freezing tray; freeze to a mush.

Turn into chilled bowl; beat with electric beater until fluffy but not melted. Fold in egg whites. Return to freezer; freeze until firm. Yield 6 servings.