Frozen Blackberry-Lemon Chiffon Pie

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Nutrition amount per serving

frozen-blackberry-lemon-chiffon-pie2

INGREDIENTS:

  • 1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
  • 3 tablespoons butter, melted
  • 2 tablespoons 2{95b42cb95d03c55cbcce4fb56d53af95c8664f32708916cee1604837e5422d61} reduced-fat milk
  • Cooking spray
  • 3 cups blackberries
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • 6 tablespoons water
  • Fresh blackberries (optional)
  • Fresh mint sprigs (optional)
    DIRECTIONS:

    1. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch spring form pan coated with cooking spray.
    2. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
    3. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.

    Servings

12 servings (serving size: 1 wedge)

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