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 Abby's
Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes
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CRANBERRY CHIFFON PIE
8-9 inch Graham Cracker
Crust
2 tbsp. cornstarch
2 c. cranberry juice
1 envelope. (1 tbsp.) unflavored gelatin
1/2 tsp. salt
3 packets (3 grams) Equal Sweetener
3 egg whites
1 c. frozen whipped topping, thawed
Bake the Graham Cracker Crust and set it aside. Put cornstarch
in a small saucepan and dissolve it in a small amount of
cranberry juice. Add remaining juice, gelatin and salt. Cook and
stir over medium heat until mixture thickens and bubbles. Remove
from heat and stir in the Equal. Pour cranberry mixture into a
bowl. Chill, stirring frequently, until mixture mounds slightly
when dropped from a spoon. Beat egg whites until stiff peaks
form. Fold in cranberry mixture then whipped topping. Pour into
prepared crust. Refrigerate until firm. Garnish the pie with
whipped topping and candied green cherries. Servings: 8.
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