Pawpaw Pie or Parfait
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
|
*
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
milk
|
|
| 3 | large |
eggs
separated |
|
| 1 | cup |
pawpaw pulp
strained |
* |
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
|
*
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
milk
|
|
| 3 | large |
eggs
separated |
|
| 237 | ml |
pawpaw pulp
strained |
* |
| 59 | ml |
sugar
|
|
Directions
In a saucepan, mix together brown sugar, gelatin, and salt.
Stir in milk and slightly beaten egg yolks.
Cool and stir until mixture comes to a boil.
Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator).
Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
Fold the partly set sapaw mixture thoroughly into egg whites.
Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.
