Pineapple Chiffon Pie
Pineapple Chiffon Pie is an moderately easy dinner. Made with 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) and 2 tbsp. walnuts, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Add enough orange juice to juice from the pineapple to equal 1 1/2 cups of liquid.
Simmering point.
Add gelatin, stirring to dissolve.
Cool to room temperature. Combine cottage cheese, yogurt and pineapple in blender.
Add extracts, lemon rind and purΓ©e speed for one minute. Pour into cooled gelatin mixture and refrigerate until mixture begins to thicken.
Whites
1/3 beaten whites into cheese mixture.
Whisk. Pour balance of egg whites into mixture and fold gently.
Cool in refrigerator until almost set, about 45 minutes.
Turn into baked pie shell. Sprinkle with chopped nuts and refrigerate. Allow two hours to set.
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