Tags Posts tagged with "Strawberry Chiffon Pie"

Strawberry Chiffon Pie

Fresh Berry Cream Tart

By Heidi Sutton

Summer is right around the corner and that means strawberry season on Long Island. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous sweet dessert to surprise family or share with friends?

Chocolate and Strawberry Greek Yogurt Bark – SEE VIDEO HERE

Recipe courtesy of Milk Means More

Chocolate and Strawberry Greek Yogurt Bark

YIELD: Makes 8 servings

INGREDIENTS:  

3 cups plain non-fat Greek yogurt

1/3 cup honey plus additional for drizzling, divided (optional)

1 teaspoon vanilla

1/4 cup melted dark chocolate

1/2 cup strawberries

1/2 cup dark chocolate chips

DIRECTIONS:

In medium bowl, combine Greek yogurt, honey and vanilla. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. 

Freeze at least 3 hours. Remove from freezer and break into pieces.

Strawberry Chiffon Pie

Recipe courtesy of Culinary.net

Strawberry Chiffon Pie

 

YIELD: Makes 8 servings

INGREDIENTS:  

2 cups coarsely chopped strawberries

3/4 cup honey, divided

1 envelope unflavored gelatin

1/4 cup cold water

1 cup light sour cream

9-inch crumb crust

DIRECTIONS:

In small bowl, mash strawberries and 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. 

Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.

Using an electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours before serving.

Fresh Berry Cream Tart

Recipe courtesy of Family Features

Fresh Berry Cream Tart

YIELD: Makes 8 servings

INGREDIENTS:  

1 box refrigerated pie crust

1 8-ounce package cream cheese softened

1/3 cup sugar

1 tablespoon orange juice

4 cups assorted fresh whole berries: strawberries, blueberries, raspberries, and/or blackberries

1/3 cup red currant jelly melted

DIRECTIONS:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. 

Lemon Chiffon Pie. METRO photo

By Barbara Beltrami

When I think of summer desserts, the word “chiffon” immediately comes to mind and conjures up visions of airy cakes and pies light as summer frocks or curtains riffled by summer breezes. Fruit lends them their pastel colors … raspberry and strawberry pinks, lime greens, lemon yellows and blackberry lavenders, while egg whites and/or gelatin give them their voluminous substance.  

Lemon Chiffon Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS: 

2 1/4 cups cake four

3 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks

3/4 cup cold water

2 teaspoons finely grated lemon zest

7 – 8 egg whites

1/2 teaspoon cream of tartar

DIRECTIONS:

Preheat oven to 325 F. Into a large bowl sift the cake flour, baking powder, sugar and salt. Make a well in the center, then pour in oil, egg yolks, cold water and zest. Beat 2 minutes at medium speed, until very smooth.  In a separate large bowl beat egg whites with cream of tartar until stiff peaks form. With a rubber spatula, fold first mixture, a little at a time, into egg whites until completely blended. Do not beat or stir. Pour into an ungreased 10-inch tube pan.  

Bake 50 minutes, then raise heat to 350 F and about bake another 15 minutes, until top springs back when you dent it with your finger. Remove from oven, turn pan upside down on a wire cake rack and let cool completely. Gently loosen cake from sides of pan with a spatula or knife and remove from pan; turn right side up and serve with lemon sorbet.

Lime Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One  9” baked pie shell

1 tablespoon unflavored gelatin

1 cup sugar

1/8 teaspoon salt

1/4 cup cold water

1/2 cup freshly squeezed lime juice

4 eggs, separated

1 tablespoon finely grated lime zest

Fresh mint sprigs for garnish

DIRECTIONS:

In a large bowl combine the gelatin, half a cup of the sugar, salt, water and lime juice; add egg yolks and beat on medium speed until well blended; transfer to large saucepan and, stirring constantly, cook over low heat until gelatin dissolves, about 5 minutes. Stir in lime zest, cover and chill until mixture starts to thicken, about 30 minutes. In a large bowl, beat egg whites on high speed until foamy, add remaining half cup of sugar gradually until egg whites form stiff peaks. With a spatula, gently fold in gelatin mixture, a little at a time, until completely blended; transfer to pie shell and chill. Garnish with mint sprigs and serve with mango sorbet.

Strawberry Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 graham cracker pie crust

One 1/4-ounce envelope unflavored gelatin

2 cups fresh strawberries, washed and hulled (local, if available)

3 large eggs, separated

3/4 cup sugar

Generous pinch salt

1 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Prepare pie crust according to package directions. Soften gelatin in one cup cold water. In a food processor or blender puree one cup of the strawberries until smooth.  Beat egg yolks lightly, then combine with half a cup of the sugar, salt and lemon juice in top of a double boiler. Stirring frequently, cook over simmering water until mixture thickens enough to coat a metal spoon, about 5 minutes; remove from heat. Add softened gelatin to yolk mixture, stir until dissolved, stir in pureed strawberries, then set aside to cool. 

Beat egg whites until soft peaks form; gradually add remaining quarter cup of sugar, then continue beating until stiff peaks form; with a rubber spatula carefully fold into cooled berry mixture, then pour into crust and smooth with spatula. Halve the remaining cup strawberries and arrange, cut side down, in pattern over mixture. Chill until firm and serve with iced coffee or iced tea.