• 8servings
  • 25minutes
  • 226calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups sliced fresh strawberries

  2. 1 envelope unflavored gelatin

  3. 2 tablespoons lemonade concentrate

  4. 1/4 cup sugar

  5. 3 egg whites, lightly beaten

  6. 1 tablespoon orange juice

  7. 1-1/2 cups reduced-fat whipped topping

  8. 1 reduced-fat graham cracker crust (8 inches) or chocolate crumb crust

  9. 4 large fresh strawberries, halved

Instructions Jump to Ingredients ↑

  1. Strawberry Chiffon Pie Recipe photo by Taste of Home Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.

  2. Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally.

  3. Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries. Yield: 8 servings.


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