TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 226 calories, 7g fat (5g saturated fat), 12mg cholesterol, 145mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.


  1. 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.
  2. 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.
  3. 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.
Originally published as Strawberry Chiffon Pie in Light & Tasty February/March 2001, p19

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Chiffon Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
[email protected] User ID: 5407286 204054
Reviewed Dec. 30, 2010

"good; lots of trouble to make, though"

Loading Image