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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.


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