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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
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.
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