Pineapple Chiffon Pie

Name: Pineapple Chiffon Pie
Ingredients: 6 oz. cottage cheese; 1/2 c. plain yogurt; 2 premeasured envelopes unflavored gelatin or 2 Tbsp. gelatin; 1 (12 oz.) can crushed pineapple packed in its own juice (no sugar added); 2 Tbsp. walnuts, chopped; grated rind of 1/2 lemon; 1 1/2 tsp. vanilla extract; 4 drops almond extract; 2 Tbsp. honey (optional); 2 large egg whites; about 1 c. fresh orange juice

11 ingredients

29 steps

Ingredients

6 oz. cottage cheese
1/2 c. plain yogurt
2 premeasured envelopes unflavored gelatin or 2 Tbsp. gelatin
1 (12 oz.) can crushed pineapple packed in its own juice (no sugar added)
2 Tbsp. walnuts, chopped
grated rind of 1/2 lemon
1 1/2 tsp. vanilla extract
4 drops almond extract
2 Tbsp. honey (optional)
2 large egg whites
about 1 c. fresh orange juice

Directions

1

Add enough orange juice
2

to juice from the pineapple to equal 1 1/2 cups of
3

liquid.
4

Bring
5

to
6

simmering point.
7

Add gelatin, stirring to dissolve.
8

Let
9

cool to room temperature. Combine cottage cheese, yogurt
10

and pineapple in blender.
11

Add extracts, lemon rind and puree
12

on
13

low
14

speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken.
15

Beat
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egg
17

whites
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until
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firm.
20

Drop
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1/3 beaten whites into cheese
22

mixture.
23

Blend
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well
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with
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whisk. Pour balance of egg whites into mixture and fold gently.
27

Cool in refrigerator until almost set, about 45 minutes.
28

Turn into baked pie shell. Sprinkle
29

with chopped nuts and refrigerate. Allow two hours to set.