Try this Orange Blossom Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionSprinkle gelatin over cold water in top of a double boiler to soften. Beat egg yolks, remaining water and salt together. Blend in gelatin. Cook over boiling water, stirring constantly, until gelatin is dissolved and mixture is slightly thickened, about 5 minutes. Immediately remoave from heat, add orange juice concentrate and stir until blended. Chill, stirring occasionally, until mixture mounds when dropped from a spoon (or chill over ice and water, stirring frequently). Meanwhile, whip cream until soft peaks are formed. With final few strokes, beat in confectioners sugar and extract; set in the refrigerator. Using a clean beater, beat egg white until frothy. Gradually add granulated sugar, continuing to beat until rounded peaks are formed. Fold in gelatin mixture and then the whipped cream. Turn into a baked pastry shell. Using the back of a spoon swirl top. Chill thoroughly. Decorate pie with orange sections ( and pastry cutouts, if desired). MC formatting by bobbi744@sojourn.com Recipe by: Family Weekly, June 8, 69 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 220 | ||
Calories from Fat: 82 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 419.6mg | 129 % | |
Sodium 101.1mg | 3 % | |
Potassium 165.9mg | 4 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 22.9g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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