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Tangelo Chiffon Pie

Fresh.n.Natural's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1 Dash
  Egg yolks 4
  Lemon juice 1⁄2 Cup (8 tbs)
  Tangelo juice/Tangerine juice 3⁄4 Cup (12 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Grated tangelo/Tangerine peel 1⁄2 Teaspoon
  Egg whites 4
  Sugar 1⁄3 Cup (5.33 tbs)
  9 inch baked pastry shell 1

In a saucepan, mix gelatin, 1/2 CUP sugar, and salt.
Beat together egg yolks and fruit juices; stir into gelatin mixture.
Cook and stir over medium heat till mixture comes to boiling.
Remove from heat; mix in peels.
Chill, stirring occasionally, till partially set.
Beat egg whites till soft peaks form.
Gradually add 1/3 cup sugar; beat to stiff peaks.
Fold in gelatin mixture.
Pile into pastry shell; chill till firm.
Garnish with whipped cream and tangelo or tangerine sections.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1179 Calories from Fat 406

% Daily Value*

Total Fat 47 g71.6%

Saturated Fat 16.5 g82.5%

Trans Fat 0 g

Cholesterol 740.3 mg246.8%

Sodium 890 mg37.1%

Total Carbohydrates 151 g50.2%

Dietary Fiber 1.1 g4.5%

Sugars 93.2 g

Protein 41 g81.4%

Vitamin A 26.9% Vitamin C 191.9%

Calcium 56.8% Iron 12.9%

*Based on a 2000 Calorie diet

Tangelo Chiffon Pie Recipe