Frozen Blackberry-Lemon Chiffon Pie

By Jackie618

From Cooking Light
Calories: 166 (per slice)
Calories from fat: 22%
Fat: 4.1g
Saturated fat: 2g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.6g
Protein: 2.6g
Carbohydrate: 30.9g
Fiber: 2.2g
Cholesterol: 8mg
Iron: 0.6mg
Sodium: 153mg
Calcium: 18mg

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
• 3 tablespoons butter, melted
• 2 tablespoons 2% reduced-fat milk
• Cooking spray
• 3 cups blackberries
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 4 large egg whites
• 1 cup plus 2 tablespoons sugar
• 6 tablespoons water
• Fresh blackberries (optional)
• Fresh mint sprigs (optional)

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
3. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.