Frozen Blackberry-Lemon Chiffon Pie
(from jerseyjenny’s recipe box)
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
CALORIES 166(22% from fat); FAT 4.1g (sat 2g,mono 1.2g,poly 0.6g); PROTEIN 2.6g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 153mg; FIBER 2.2g; IRON 0.6mg; CARBOHYDRATE 30.9g
Source: Cooking Light May 2007
Prep time: 20 minutes
Cook time: 360 minutes
Serves 12 people
Categories: berries, cooking light, dessert, pie
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
- 3 tablespoons butter, melted
- 2 tablespoons 2% reduced-fat milk
- Cooking spray
- 3 cups blackberries
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 4 large egg whites
- 1 cup plus 2 tablespoons sugar
- 6 tablespoons water
- Fresh blackberries (optional)
- Fresh mint sprigs (optional)
Directions
- Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
-
Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
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Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.