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Pawpaw Pie or Parfait

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Recipe

 
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup brown sugar
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1 envelope gelatin, unflavored
unflavored
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½ teaspoon salt
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cup milk
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3 large eggs
separated
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1 cup pawpaw pulp
strained
*
¼ cup sugar
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Ingredients

Amount Measure Ingredient Features
118 ml brown sugar
* Camera
1 envelope gelatin, unflavored
unflavored
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2.5 ml salt
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158 ml milk
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3 large eggs
separated
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237 ml pawpaw pulp
strained
*
59 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 12732% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 367mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 5% Vitamin C 0%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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