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Pineapple Chiffon Dessert

Diet.Chef's picture
Ingredients
  Canned unsweetened crushed pineapple 8 Ounce (1 Can, Undrained)
  Unflavored gelatin 1 Tablespoon
  Eggs 4 , separated
  Sugar 1⁄2 Cup (8 tbs), divided
  Lemon juice 2 Tablespoon
  Vanilla wafer crumbs 1⁄4 Cup (4 tbs)
  Mint leaves 4
Directions

Drain pineapple, reserving juice.
Set pineapple aside.
Add enough cold water to juice to equal 1/2 cup.
Sprinkle gelatin over pineapple juice mixture; set aside.
Beat egg yolks in a small saucepan until smooth.
Add 1/4 cup sugar, reserved drained pineapple, and lemon juice stir until well blended.
Cook over medium-low heat, stirring constantly, 5 minutes or until mixture begins to thicken.
Remove from heat; add gelatin mixture, stirring until gelatin dissolves.
Cool to room temperature.
Chill thoroughly.
Beat egg whites (at room temperature) in a large mixing bowl at high speed of an electric mixer until foamy.
Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold into pineapple mixture.
Sprinkle vanilla wafer crumbs evenly over bottom of an 8-inch square pan.
Spoon filling over crumbs.
Chill until firm.
Cut into squares to serve; garnish with mint leaves, if desired.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Ingredient: 
Pineapple

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