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Raspberry Chiffon Pie

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Ingredients
  9 inch baked pie shell 1
  Frozen sweetened raspberries 10 Ounce (1 Package, 1 1/4 Cups)
  Unflavored gelatin 1 Tablespoon
  Water 1⁄2 Cup (8 tbs) (At Room Temperature)
  Sugar 1⁄4 Cup (4 tbs)
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ice water 1⁄3 Cup (5.33 tbs)
  Non fat dry milk 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Tablespoon
  Granulated sugar 2 Tablespoon
Directions

MAKING
1. To prepare the raspberries thaw them, drain, reserving the juice and saving 6 firm berries for garnish.
2. In a cup of water soften the gelatin powder.
3. In a saucepan combine 1/4 cup of the sugar, with the flour and salt, add the raspberry juice and softened gelatin, stir and-heat slowly until sugar is dissolved.
4. Remove the pan from heat, add 2 tablespoons of the lemon juice and the berries and cool until thick and syrupy, but not set.
5. Chill the beaters of the electric mixer.
6. In a chilled bowl, combine ice water and nonfat dry milk and beat until soft peaks are formed for about 3 or 4 minutes.
7. To the bowl add the remaining tablespoon of lemon juice and beat another 3 or 4 minutes such that stiff.
8. Fold in 2 tablespoons of sugar by blending well on low speed and whip this into the raspberry-gelatin mixture.

FINALIZING
9. Into baked pastry shell pour the mixture and chill until firm.

SERVING
10. Serve chilled with the desired garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Raspberry
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6

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