Wednesday, June 7, 2017

STRAWBERRY CHIFFON TART

1 cup graham cracker crumbs

2/3 cup finely chopped walnuts
1/4 cup butter, melted
1 egg white, lightly beaten
1 pkg (3-oz) strawberry gelatin
1 cup boiling water
2 cups frozen vanilla yogurt, softened
1 1/2 cups sliced fresh strawberries
Whole strawberries, leaves still attached, for garnish

Note: Almonds or pecans may be substituted for the walnuts

Preheat oven to 350 degrees.

In a medium bowl, combine graham cracker crumbs and walnuts; mix well. Stir in the melted butter and the egg white. Press the mixture over bottom and up the sides of a quiche dish or pie plate. Bake at 350 degrees for about 10 minutes or until lightly browned. Cool slightly.

Meanwhile, in a large bowl, combine gelatin and boiling water stirring until gelatin is completely dissolved. Stir frozen yogurt into the gelatin. Fold the sliced berries into the gelatin mixture. Spoon mixture into the crust. Cover and freeze until firm. Place the whole strawberries in the center for garnish.
Note: File Photo

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