Low Fat Strawberry Chiffon Pie Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Interest GroupEveryday
Ingredients
| Water | 3 Tablespoon | |
| Sugar | 5 Tablespoon | |
| Egg whites | 2 | |
| Gelatin envelope | 1 | |
| Liquid skim milk -€“ 1/4 cup | ||
| Non-fat dry milk powder -€“ ½ cup | ||
| Lemon juice | 1 Tablespoon | |
| Ice water | 1/2 Cup (16 tbs) | |
| Almond extract | 1 Tablespoon | |
| Pastry shell | 9 inch, baked | |
| Frozen strawberries | 1 Cup (16 tbs), drained | |
Directions
MAKING
1. Boil 4 tablespoons sugar in 3 tablespoons water until a drop placed in cold water shapes into a soft ball.
2. Beat egg whites to stiff, but not dry. Gently, beat in sugar mixture.
3. Beat gelatin softened and dissolved in liquid milk over hot water into egg whites.
4. Beat dry milk powder with lemon juice and ice water to whipped cream consistency.
5. Fold milk powder and almond extract into egg white mixture.
6. Spread over baked pie shell, top with strawberries, and rest of the sugar and allow to chill for 2 hours or until firm.
SERVING
7. Slice Strawberry Chiffon Pie and serve chilled.
1. Boil 4 tablespoons sugar in 3 tablespoons water until a drop placed in cold water shapes into a soft ball.
2. Beat egg whites to stiff, but not dry. Gently, beat in sugar mixture.
3. Beat gelatin softened and dissolved in liquid milk over hot water into egg whites.
4. Beat dry milk powder with lemon juice and ice water to whipped cream consistency.
5. Fold milk powder and almond extract into egg white mixture.
6. Spread over baked pie shell, top with strawberries, and rest of the sugar and allow to chill for 2 hours or until firm.
SERVING
7. Slice Strawberry Chiffon Pie and serve chilled.
Chef
