Strawberry Chiffon Pie

Strawberry Chiffon Pie
Servings: 8 Prep 20 mins Bake 350°F 8 mins Chill 4 hrs or overnight

Ingredients

Crust:
  • 1 cup low-fat honey graham cracker crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
Filling:
  • 1 cup sliced strawberries
  • 1 container (6 ounces) fat-free strawberry yogurt
  • 3 tablespoons sugar
  • 1 envelope unflavored gelatin
  • 2 tablespoons plus 1/4 cup water
  • 6 teaspoons powdered egg whites
  • 10 strawberries, for garnish (optional)

Make It

1. Heat oven to 350 degrees F.

Crust:

2. In medium-size bowl, mix together the graham cracker crumbs, butter and honey until well blended. Press over bottom and up sides of 9-inch pie plate.

3. Bake piecrust in 350 degrees F oven until firm and nicely browned, about 8 minutes. Transfer pie plate to wire rack; let cool completely.

Filling:

4. In food processor, process together strawberries, yogurt and 1 tablespoon of the sugar until smooth. Leave the mixture in the food processor.

5. In a small saucepan, sprinkle gelatin over the 2 tablespoons water. Let stand until the gelatin is softened, 5 minutes. Heat gently, stirring to dissolve the gelatin. With the food processor running, add the gelatin to the strawberry mixture and process until well blended. Scrape the mixture into medium-size bowl.

6. In clean medium-size bowl, dissolve powdered egg whites in the 1/4 cup water. Beat until foamy. Gradually beat in remaining 2 tablespoons of sugar until stiff, glossy peaks form.

7. Fold egg whites into strawberry mixture. Spoon into cooled pie shell. Refrigerate 4 hours or overnight or until firm. Garnish with the strawberries, if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 131, Fat, total (g): 4, chol. (mg): 8, sat. fat (g): 2, carb. (g): 22, fiber (g): 1, pro. (g): 4, sodium (mg): 85, Percent Daily Values are based on a 2,000 calorie diet.