Frozen Blackberry-Lemon Chiffon Pie

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Yield
12 servings

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)
Preparation
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.

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.

Nutritional Information
Calories:166 (22% from fat)
Fat:4.1g (sat 2g,mono 1.2g,poly 0.6g)
Protein:2.6g
Carbohydrate:30.9g
Fiber:2.2g
Cholesterol:8mg
Iron:0.6mg
Sodium:153mg
Calcium:18mg

Source: http://www.cookinglight.com

← Previous Post Next Post →