Try this Citrus Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionThoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. Source: Better Homes & Gardens Dessert Cookbook. Farm Journals Pie Cookbook and file from Eagles Nest "MMPies" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 695 | ||
Calories from Fat: 219 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 24.3g | 32 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1118.8mg | 344 % | |
Sodium 291.5mg | 10 % | |
Potassium 407.6mg | 11 % | |
Total Carbohydrate 92.9g | 27 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 92.7g | ||
Protein 30.1g | 43 % | |
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: 695
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.