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Strawberry chiffon dessert Recipe

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This recipe for Strawberry chiffon dessert, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kat Backstrom
Added: Monday, September 14, 2009


3 cups whole strawberries
cup sugar
1 unflavored gelatin
3 egg whites, slightly beaten
1 3oz package ladyfingers, split
2 Tbsp orange juice
8oz frozen light whipped dessert topping, thawed
Sliced strawberries (optional)
Fresh mint leaves (optional)

Line bottom of 9inch tart pan with parchment paper, set aside. In a blender, blend strawberries until smooth. Measure 1 cups of the pureed strawberries. In a medium saucepan, combine sugar and gelatin. Stir in the pureed strawberries; let stand for 5 min. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved.
Gradually stir about half of the gelatin mixture into the egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat for 2-3 minutes or until slightly thickened. Do not boil. Strain mixture into a medium bowl. Chill for 1 to 2 hours or just until the mixture mounds with dropped form a spoon, stirring occasionally.
Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of prepared pan. Arrange the remaining split ladyfingers in the bottom of pan (may not completely cover bottom of pan). Slowly drizzle the orange juice over the ladyfingers. Fold shipped topping into strawberry mixture; spread into the ladyfinger-lined pan. Cover and chill about 2 hours or until set. To serve garnish with additional berries and mint leaves.




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