Soften gelatin in the 1/2 cup of water; set aside. Mix sugar into 1/2 cup boiling water, stir until sugar is dissolved. Add softened gelatin and stir until gelatin is dissolved. Stir in guava juice concentrate, lemon juice, and food coloring; set aside to cool until mixture thickens. Beat egg whites until soft peaks form, gradually beat in the salt and remaining 1/3 cup sugar, beating until stiff peaks form. Gently fold in guava mixture. Slice angel food cake into 4 layers. Frost between layers, sides, and top of cake with guava mixture. Whip heavy cream with 2 teaspoons sugar. Frost cake with whipped cream. Makes 16 servings.
Approximate Nutrient Analysis per serving:
160 calories, 3 g fat, 1.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 1 g fiber, 9 g sugar, 3 g protein