Strawberry Chiffon Pie Recipe
- 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
- 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.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.