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Tropical Chiffon Recipe
|Canned crushed pineapple in juice||16 Ounce (2 Cans Of 8 Ounce Each, Packed In Their Own Juice)|
|Unflavored gelatin||1 Tablespoon|
|Eggs||2 , separated|
|Kiwi fruit||2 , peeled, sliced into eighths|
Serving size: Complete recipe
Calories 475 Calories from Fat 94
% Daily Value*
Total Fat 10 g16%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 204.5 mg8.5%
Total Carbohydrates 69 g23%
Dietary Fiber 5.9 g23.8%
Sugars 54.2 g
Protein 30 g59.4%
Vitamin A 11.4% Vitamin C 184.4%
Calcium 31.5% Iron 48.6%
*Based on a 2000 Calorie diet
Add enough water to equal 1 1/4 cups.
Stir in gelatin.
Microwave at High 1 minute, stirring to dissolve gelatin.
Beat egg yolks slightly.
Stir in small amount of warm gelatin mixture.
Blend back into the remaining gelatin.
Reduce power to 50% (Medium).
Microwave 30 to 60 seconds, or until yolk mixture thickens slightly, stirring once.
Refrigerate until soft set.
In medium mixing bowl beat egg whites until stiff peaks form.
Beat yolk mixture until smooth; gently fold into egg whites.
Divide pineapple into 8 custard cups or small bowls.
Cut kiwi fruit slices into quarters.
Arrange 7 quarters of kiwi fruit over pineapple in each cup.
Top with the egg white mixture.
Garnish each with one quarter of kiwi fruit.
Chill before serving.