PEACHY CHIFFON DESSERT
My husband loves this dessert, because it is not too sweet and it is light and he loves peaches...he gave it 5+ stars..
Provided by Pat Duran
Categories Fruit Desserts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
- 2. In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
- 3. Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
- 4. Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
- 5. Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
- 6. Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..
PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
PEACH CHIFFON PIE
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
- Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
- Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.
PEACH CHIFFON
This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.
Provided by dojemi
Categories Gelatin
Time 10m
Yield 1 chiffon
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water.
- Stir in yogurt till well blended. Using a whisk works very well.
- Fold in whipped topping with a spatula.
- Fold in peach slices.
- Refregerate for at least 2 hours.
Nutrition Facts : Calories 824.3, Fat 15.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 370.6, Carbohydrate 155.6, Fiber 6, Sugar 131.2, Protein 24.9
FRUIT CHIFFON PIE
This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.
Provided by Cindy B.
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 8h40m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
- Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
- Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
- Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
- The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 35.6 g, Cholesterol 20.4 mg, Fat 10.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 130.8 mg, Sugar 27.2 g
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PEACHY GOOD JELLO DESSERT
A combination of cream cheese and whipped topping on a graham cracker crust topped off with peach slices and peach jello makes for a wonderful make ahead dessert. Allow time in the refrigerator to set.
Provided by Marie
Categories Gelatin
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs, sugar and butter and press into a 9x13 baking dish.
- Beat together cream cheese and sugar until smooth and gradually add milk.
- Fold in Cool Whip and spread over crust.
- Cut peach slices in half lengthwise and arrange over the top.
- In separate bowl, combine jello with boiling water, then stir in cold water.
- Refrigerate for 1 1/2 hours or until slightly thickened.
- Gently spoon jello mixture over peaches and refrigerate until set.
JELLO CHIFFON DESSERT
An easy blast from the past! Mix in the blender, chill in small clear dishes or parfait glasses to view the layers. Super quick and easy. Does NOT call for whipped topping as do other recipes of this type.
Provided by cathyfood
Categories Dessert
Time 15m
Yield 4 small servings, 4 serving(s)
Number Of Ingredients 3
Steps:
- Empty a 3 oz. package of Jello into blender.
- Bring some water to a boil, measure 3/4 cup and add to blender.
- Cover and blend 30 seconds to dissolve gelatin.
- Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
- Immediately pour into small clear dishes or parfait glasses.
- This dessert forms a chiffon top layer and a clear bottom layer.
- Refrigerate. Ready to serve in 10 minutes.
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