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Cantaloupe Chiffon Pie

 

67

Yield

1

pie

Prep

20

min

Cook

20

min

Ready

4

hrs

Trans-fat Free
 

Ingredients

1 medium cantaloupe
ripe, peeled, seeded
*
1 package gelatin, unflavored
unflavored
3 large eggs
separated
¾ cup sugar
½ teaspoon salt
¼ cup lemon juice
fresh
1 cup heavy whipping cream
1 each pie shell (9 inch)

Directions

Shred fine or purée in a blender half the cantaloupe or enough to make 1 cup pulp.

Put in top part of small double boiler.

Soften gelatin in the pulp. Add slightly beaten egg yolks, ¼ cup sugar and the salt.

Then cook over boiling water, stirring constantly, until thickened.

Add lemon juice and cool.

Cut remaining half cantaloupe in small cubes and add to cooled mixture.

Beat egg whites until foamy and then gradually add remaining ½ cup sugar and beat until a stiff (but not dry) meringue forms.

Whip cream until stiff. Fold meringue and half the cream into the cantaloupe mixture.

Pour into crust, decorate top with remaining whipped cream and chill until firm, about 3 hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 59255% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 588mg 24%
Total Carbohydrate 19g 19%
Dietary Fiber 0g 2%
Sugars g
Protein 27g
Vitamin A 21% Vitamin C 12%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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