Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Blueberry Lemon Chiffon Pie
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- #92651
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups fresh blueberries
1 package (6 ounce size) lemon gelatin powder
3 cups water, divided
2 cups heavy cream, whipped
1/4 cup confectioners' sugar
2 teaspoons vanilla extract
1 baked 10 inch pie shell with a fluted edge
directions
Rinse blueberries and dry well.
Dissolve gelatin in 1 cup of the water heated to boiling. Stir in remaining water. Chill until syrupy.
Whip cream with sugar and vanilla. Fold 1/2 of the cream into the gelatin. Fold in half of the blueberries. Spoon filling into baked and cooled pie shell. Chill pie until firm. Chill remaining cream and blueberries.
With a toothpick lightly mark top of pie into individual wedges. Fill alternate wedges with remaining whipped cream pressed out of the pastry bag with a rosette tip. Fill remaining wedges, with remaining blueberries. Chill.
Cut wedges of pie so that each piece is topped with half blueberries and half whipped cream.
added by
easybaker
nutrition data
566 calories, 38 grams fat, 54 grams carbohydrates, 6 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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