Strawberry Chiffon Dessert - 16g Carbs, 1g Fiber
From Better Homes and Gardens Diabetic Living
Prep: 30 minutes
Chill: 1 1/2 + 2 hours
Makes 10 servings
Carb Choices: 1
For this slimmed-down version of a classic charlotte, instead of
arranging the ladyfingers in the traditional mold, we’ve arranged
ladyfinger pieces in a tart pan, lightened the gelatin filling
with egg whites, and added light whipped topping.
3 cups whole fresh strawberries, hulled
1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
1 envelope unflavored gelatin
3 egg whites, slightly beaten
1 3-oz package ladyfingers, split
2 Tbsp orange juice
1/2 of an 8-oz container frozen light whipped dessert topping, thawed
Sliced fresh strawberries (optional)
Fresh mint leaves (optional)
1. Line bottom of a 9- or 9 1/2-inch tart pan with a removable bottom
or a 9-inch springform pan with parchment paper; set aside. In a
blender or food processor, blend or process the 3 cups strawberries
until smooth. Measure 1 3/4 cups of the pureed strawberries (puree
additional strawberries if needed to measure 1 3/4 cups).
2. In a medium saucepan, combine sugar (if using) and gelatin. Stir
in the pureed strawberries; let stand for 5 minutes to soften gelatin.
Cook and stir over medium heat until the mixture bubbles and the
gelatin is dissolved.
3. 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 to 3 minutes or until slightly
thickened. Do not boil. Strain mixture into a medium bowl. Stir
in sugar substitute (if using). Chill for 1 1/2 to 2 hours or just
until the mixture mounds when dropped from a spoon, stirring
occasionally.
4. 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 bottom of pan
(ladyfingers may not completely cover bottom of pan). Slowly
drizzle the orange juice over the ladyfingers.
5. Fold whipped topping into strawberry mixture; spread into the
ladyfinger-lined pan. Cover and chill about 2 hours or until set.
6. To serve, if desired, garnish with additional berries and
mint leaves.
Makes 10 servings
Per Serving:
98 Calories, 2g Total Fat, 2g Saturated Fat, 31mg Cholesterol,
31mg Sodium, 16g Carbs, 1g Fiber, 3g Protein
Exchanges: 1 Other Carbs, 1/2 Fat