Strawberry Chiffon Pie Recipe

Strawberry Chiffon Pie Recipe photo by Taste of Home

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This scrumptious strawberry chiffon filling is so refreshing. Either of the crumb crusts on this page will showcase it nicely.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Strawberry Chiffon Pie Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

Ingredients

2-1/2 cups sliced fresh strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups reduced-fat whipped topping
1 reduced-fat graham cracker crust (8 inches) or chocolate crumb crust
4 large fresh strawberries, halved

Directions

Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.
Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally.
Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries. Yield: 8 servings.

Nutritional Analysis: One piece (calculated with Graham Cracker Crust) equals 226 calories, 7 g fat (5 g saturated fat), 12 mg cholesterol, 145 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

Originally published as Strawberry Chiffon Pie in Light & Tasty February/March 2001, p19