Strawberry Chiffon Pie

Name: Strawberry Chiffon Pie
Prep time: 25 min
Total time: 25 min
Yield: 8 servings.
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

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

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.

Nutrition 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.