Try this Pineapple Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionSource: Hersheys cookbook mix cornstarch with a little of the juice until smooth. |Combine in a saucepan with the rest of the juice, 1/2 cup sugar and salt. Cook, stirring constantly, until thick. Stir in pineapple and cool. Beat egg whites until stiff. Add remaining sugar and fold into pineapple mixture. Fill pie shell. Serve well chilled (no bake) Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (2493g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3250 | ||
Calories from Fat: 21 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1330mg | 46 % | |
Potassium 2441mg | 64 % | |
Total Carbohydrate 743g | 219 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 738.6g | ||
Protein 89.9g | 128 % | |
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: 3250
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