ORANGE CHIFFON PIE
I don’t know if you love soft, fluffy, airy, light, sweet, simple, gorgeous desserts…(!)…if not, this may change your mind.
This pie is not heavy or dense, so after a protein meal it’s wonderfully wonderful!
(If you don’t like the thought of using raw egg whites, the powdered meringue would work, also. Or go in a different direction and use whipped cream.)
1 pkg. Murray’s shortbread cookies, crushed OR 1 1/2 cups graham crumbs
1/4 cup almond flour
4 tablespoons melted butter
3/4 cup cold water
One 4-serving size pkg. sugar free orange jello powder
4 eggs, separated
1/2 cup + 3 tablespoons Splenda Granular
1/8 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of salt
1/2 cup mandarin oranges, chopped and drained very well
Soften gelatin in cold water for 15 minutes or until dissolved.
Meanwhile preheat oven to 350 degrees.
In a small bowl combine the cookie crumbs, almond flour, and butter. Pat into a pie plate and bake for 15 minutes, or until just turning golden and is set. Cool completely.
In a saucepan whisk the egg yolks with the 1/2 cup Splenda and salt. Cook over over medium-low heat, stirring constantly, until bubbly and thickened. Remove from heat and stir in the orange zest and the softened gelatin. Cool.
When mixture begins to set, stir in the chopped mandarin oranges. Set aside.
In a large bowl whip the egg whites and remaining 3 tablespoons Splenda until stiff peaks form. Fold egg whites into orange mixture and pour into prepared and cooled crust. Chill until firm. Makes 8 servings.
(If you don’t want to use the egg whites…beat 1 1/2 cups heavy whipping cream with the 3 tablespoons Splenda and fold that into the orange mixture. This will significantly change the stats, though.)
Per Serving: 189 Cal; 6 g Protein; 12 g Tot Fat; 16 g Carb; 1 g Fiber; 7 g Sugar; 138 mg Sodium
With whipped cream instead of egg whites:
Per Serving: 257 Calories ; 4 g Protein; 20 g Tot Fat; 16 g Carb; 1 g Fiber; 8 g Sugar; 151 mg Sodium