|
Raspberry Chiffon Pie
Author/Submitted by: The California Tree Fruit Agreement
Servings: 10
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
cups
graham cracker crumbs 1/4
cup
sugar 1/2
cup
margarine or butter,
melted
1/4
cup
raspberry juice,
or water
3
teaspoons
unflavored gelatin 2/3
cup
sugar,
divided
8
fresh California plums,
divided
1
cup
fresh raspberries,
crushed
1
cup
plain lowfat yogurt 3
egg whites 1/4
teaspoon
cream of tartar
Directions:
For crust, preheat oven to 375 degrees F.
In lightly greased 10-inch pie plate, combine graham cracker crumbs, melted butter and 1/4 cup sugar. Press evenly on bottom and up side of plate. Bake 5 minutes; cool.
For filling, in medium saucepan, combine juice or water and gelatin; let stand 5 minutes. Add 1/3 cup sugar and heat over medium heat, stirring to dissolve gelatin. In blender or food processor, puree 6 plums. Add puree and raspberries to gelatin mixture. Refrigerate until mixture begins to set about 1 hour. Stir yogurt into fruit mixture. In large bowl, beat egg whites until frothy. Gradually add cream of tartar and remaining 1/3 cup sugar and beat until stiff peaks form. Gently fold egg whites into fruit mixture so as not to reduce volume. Spoon into crust. Refrigerate 4 hours or overnight. Thinly slice remaining 2 plums and garnish top of pie.
| 
