From Scratch Strawberry Chiffon Pie takes a little more effort and time than some of our other sugar-free pies but the results are spectacular. Light, fluffy, sweet, fruity, with a crispy cookie crust, this dessert is a true showstopper. Make yourself the star of any party or potluck with this pie—and don’t forget some Whipped Cream on the side.
Makes 8 servings.
Difficulty: Hard
Chill time: At least 8 hours
Ingredients
Instructions
- Crush strawberries with a fork in a large mixing bowl, then stir in 2 teaspoons or 4 packets of Stevita and lemon juice. Set aside.
- Combine 2 teaspoons or 4 packets of Stevita, water, and gelatin in a small saucepan. Allow to soften and bloom for 2 minutes. Cook over low heat until gelatin dissolves, stirring constantly.
- Remove from heat, cool to room temperature, then stir into the strawberry mixture until well combined. Refrigerate until mixture has consistency of corn syrup, about 1 hour, stirring occasionally. Do not overchill. Remove strawberry mixture from refrigerator.
- In a large mixing bowl, whip egg whites on high speed with an electric mixer until soft peaks form. Gradually beat in 2 teaspoons or 4 packets of Stevita, then continue until stiff peaks form. Gently fold into chilled gelatin mixture, carefully maintaining the air bubbles.
- In a medium bowl, whip heavy whipping cream with an electric mixer until soft peaks form. Gently fold into strawberry gelatin mixture, then chill about 1 hour.
- Spoon filling into prepared Cookie Crust and refrigerate at least 6 hours or until set. Serve with Whipped Cream, if desired.
NUTRITIONAL DATA (PER SERVING): 173 CALORIES; 12G TOTAL FAT; 4G PROTEIN; 14G CARBOHYDRATE • FOOD EXCHANGES; 1/2 STARCH; 2 1/2 FAT
