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FZ: Frozen Blackberry-Lemon Chiffon Pie

Source of Recipe

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FZ: Frozen Blackberry-Lemon Chiffon Pie***

Cooking Light - May 2007 - Bruce Weinstein,
12 reviews rate this recipe 4.6 of 5 stars.
12 servings
Prep 45 min. total - Freeze 8 hrs. or overnight +standing

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

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.

1/12 of recipe equals: Calories 166 (Calories from fat 22 %); Fat 4.1 g (Satfat 2 g, Monofat 1.2 g, Polyfat 0.6 g); Protein 2.6 g; Carbohydrate 30.9 g; Fiber 2.2 g; Cholesterol 8 mg; Sodium 153 mg