Strawberry Chiffon Tarts Recipe
Ingredients
| 12 prepared tart shells | ||
| Strawberries | 2 Cup (16 tbs) | |
| 1 env. low-calorie strawberry-flavored gelatin | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Salt | 1 Dash | |
| 1 cup prepared nondairy whipped topping | ||
| 2 egg whites, stiffly beaten | ||
| 12 whole strawberries | ||
Directions
Crush the 2 cup (500 mL) of strawberries.
Set aside.
Soften strawberry gelatin in cold water for 5 minutes.
Add boiling water and then stir to dissolve gelatin.
Stir in salt.
Allow to cool to room temperature, but do not allow to set.
Fold in the crushed strawberries.
Cool until mixture is soft but no longer runny.
Fold nondairy whipped topping and beaten egg whites into strawberry gelatin. (If mixture is too soft, chill until it holds a soft shape.) Divide mixture evenly among the 12 tart shells.
Chill thoroughly.
Just before serving, top each tart with a whole strawberry.
Set aside.
Soften strawberry gelatin in cold water for 5 minutes.
Add boiling water and then stir to dissolve gelatin.
Stir in salt.
Allow to cool to room temperature, but do not allow to set.
Fold in the crushed strawberries.
Cool until mixture is soft but no longer runny.
Fold nondairy whipped topping and beaten egg whites into strawberry gelatin. (If mixture is too soft, chill until it holds a soft shape.) Divide mixture evenly among the 12 tart shells.
Chill thoroughly.
Just before serving, top each tart with a whole strawberry.
Chef
