FRUIT COCKTAIL CHIFFON PIE
This is a yummy, fluffy and easy pie to prepare. Made with basic ingredients that can be found in any mom and pop grocery store. Each serving is only 221 calories. The diabetic exchanges are: 1 Starch, 1 Fruit and 1 Fat. I'm posting it as written, but I use reduced fat graham cracker crust, and fat free Cool Whip. The nutritional inforamtion is for the pie as posted, not with my changes. Another of my favorites from Joanna Lund.
Provided by Doing it Right
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl stir cream cheese with a spoon until soft.
- Add dry pudding mix, dry milk powder and water.
- Mix well using a wire whisk.
- Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail.
- Mix gently to combine.
- Pour mixture into piecrust.
- Refrigerate until ready to serve.
- When serving, top each piece with 1 tablespoon Cool Whip Lite.
Nutrition Facts : Calories 225.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 5.6, Sodium 383.8, Carbohydrate 32.3, Fiber 0.9, Sugar 25.4, Protein 9.5
FRUIT COCKTAIL PIE
Make and share this Fruit Cocktail Pie recipe from Food.com.
Provided by RachelT
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain juice from fruit cocktail, reserving juice.
- Mix sugar, cornstarch, and cinnamon and add to juice.
- Add butter and cook over low heat until mixture thickens.
- Line pie plate with bottom crust.
- Add fruit and thickened juice.
- Top with second crust.
- Brush with egg wash.
- Bake at 375 degrees for 50 minutes or until bubbly and brown.
Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 5, Cholesterol 27, Sodium 272.5, Carbohydrate 46.8, Fiber 2.1, Sugar 22.3, Protein 4.2
FRUIT CHIFFON PIE
This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.
Provided by Cindy B.
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 8h40m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
- Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
- Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
- The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 35.6 g, Cholesterol 20.4 mg, Fat 10.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 130.8 mg, Sugar 27.2 g
FRUIT COCKTAIL PIE
This fruit cocktail recipe makes two pies....one for you & one to share! :)
Provided by Amber Franks
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
- 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
- 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
- 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
- 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
- 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!
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