Try this Blueberry-Orange Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionMakes One 9-Inch Pie Separate the eggs. Slightly beat the egg yolks with the orange juice, and combine with 1 cup water in a saucepan over a moderate heat setting. Add one-quarter cup sugar and continue to cook and stir until the mixture is slightly thickened and just comes to a boil. Remove from the heat source. Add gelatin and stir until dissolved. Add water and orange rind, and stir. Chill until slightly thickened. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks are formed. Fold in thickened gelatin. Blend well. Fold in one and one-half cup blueberries and spoon filling into pie shell. Chill until firm. Just before serving, prepare the whipped cream. Cover pie with whipped topping and remaining blueberries. Slice to serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (1216g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1681 | ||
Calories from Fat: 1080 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.1g | 160 % | |
Saturated Fat 51g | 255 % | |
Monounsaturated Fat 41.6g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 3336.9mg | 1027 % | |
Sodium 1099.5mg | 38 % | |
Potassium 1432.4mg | 38 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 50.4g | ||
Protein 99.5g | 142 % | |
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: 1681
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