Mulberry Chiffon Pie Recipe
Servings: 10
Ingredients
- 2 c. Graham cracker crumbs
- 1/4 c. Sugar
- 1/2 c. Butter or possibly margarine melted
- 1/4 c. Mulberry juice or possibly water
- 1 env Unflavored gelatin plus
- 1 tsp Unflavored gelatin
- 2/3 c. Sugar divided
- 8 x Plums divided
- Â Â (or possibly 4 Fresh California peaches, divided)
- 1 c. Fresh Mulberries crushed
- 1 c. Lowfat plain yogurt
- 3 x Egg whites
- 1/4 tsp Cream of tartar
Directions
- For Crust: Preheat oven to 375 degrees. In lightly greased 10-inch pie plate, combine all crust ingredients. Press proportionately on bottom and up side. Bake 5 min; cold.
- For Filling: In medium saucepan, combine juice and gelatin; let stand 5 min. Add in 1/3 c. sugar and heat over medium heat, stirring to dissolve gelatin. In blender or possibly food processor, puree 6 plums or possibly 3 peaches. Add in puree and Mulberries to gelatin mix. Chill till mix begins to set, about 1 hour. Stir yogurt into fruit mix. In large bowl, beat egg whites till frothy. Gradually add in cream of tartar and remaining 1/2 c. sugar and beat till stiff peaks form. Gently fold egg whites into fruit mix so as not to reduce volume. Spoon into crust. Chill 4 hrs or possibly overnight. Thinly slice remaining 2 plums or possibly 1 peach and garnish top of pie.
- This recipe serves 10.
- Comments: This pie bakes for only 5 min.
- SUMMER FARE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 10 servings | |
| Calories 429 | |
| Calories from Fat 130 | 30% |
| Total Fat 14.69g | 18% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 399mg | 17% |
| Potassium 362mg | 10% |
| Total Carbs 71.08g | 19% |
| Dietary Fiber 3.4g | 11% |
| Sugars 43.88g | 29% |
| Protein 5.74g | 9% |
