A converted Strawberry Chiffon Pie
Status Approved
NameA converted Strawberry Chiffon Pie
Crust: Use Carols chocolate crust or make a crust from brownie recipe spread thin...
1 envelope unflavored Gelatin
1/2 c water (also good if you use strawberry flavored water)
1 3/4 c hulled strawberries
2 TBS powdered egg whites
6 TBS warm water
1/8 tsp cream of tartar
1/4 c Splenda
1/3 c heavy whpping cream, whipped

Step: 1To make filling sprinkle gelatin over flavored water in small saucepan. Let stand 5 min to soften, Place over low heat stirring to dissolve gelatin. Pour into medium bowl.
Place strawberries in food processor and puree. Press thru a fine sieve to remove seeds.
Stir puree into gelatin. Refrigerate about 1 hour until forming mounds when dropped by spoonfuls.'
Whisk eggwhites into warm water until whites are dissolved. Add cream of tartar and beat until foamy. Beat in Splenda 1 TBS at a time until glossy peaks for.
Fold whipped cream into egg white mixture. Fold in strawberry puree until no streaks of white remain. Pour into prepared pie shell and spread evenly. Refrigerate until firm

Time submitted: Friday, August 13. 2004 at 20:24:44
Contributed By: Anonymous
This comes from  The Low Carb Cafe http://www.lowcarbcafe.com
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=891
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