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Cherry Chiffon Pie

Diet.Chef's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Water 3⁄4 Cup (12 tbs)
  Eggs 3 , separated
  Sugar 3 Tablespoon
  Almond extract 1 Teaspoon
  Canned cherries 16 Ounce, drained and finely chopped (1 Can, Water Packed)
  Red food coloring 3 Drop

1. Sprinkle gelatin over 1/4 cup of the water in small custard cup; let stand for 5 minutes to soften. Meanwhile, blend egg yolks, 2 tablespoons of the sugar and the remaining 1/2 cup water in small saucepan.
2. Heat over low heat, stirring constantly, until mixture thickens and lightly coats back of wooden spoon. Stir in softened gelatin to dissolve. Cool mixture; stir in almond extract and chill until syrupy. Stir in cherries and food coloring.
3. Using electric mixer at high speed, beat egg whites in medium bowl until stiff. Using rubber spatula, fold into cherry mixture. Spoon into 9-inch pie plate. Chill until completely set, 1 1/2 to 2 hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 870 Calories from Fat 134

% Daily Value*

Total Fat 15 g23%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 257.2 mg10.7%

Total Carbohydrates 148 g49.3%

Dietary Fiber 7 g27.9%

Sugars 119.9 g

Protein 32 g63.4%

Vitamin A 18.9% Vitamin C 7%

Calcium 31.5% Iron 55%

*Based on a 2000 Calorie diet

Cherry Chiffon Pie Recipe