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Apple-Yogurt Chiffon Pie

Submitted on 06/30/2007

Apple-Yogurt Chiffon Pie
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2.81 avg rating
201 votes
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An ideal make-ahead dessert is this light, flavorful pie that you put together in minutes.


Graham Cracker Crust (below)
4 Tbs. sugar
1 envelope unflavored gelatin
1/4 tsp. ground cloves
1/8 tsp. salt
1 cup apple juice
2 eggs, separated
1 carton (8 oz.) Dutch apple low-fat yogurt
Apple slices for garnish.

Graham Cracker Crust: Finely crush about 24 graham crackers to make 1 1/2 cups fine crumbs. Add 1/4 cup packed brown sugar and 1 tsp. cinnamon. With hands, mix in 1/4 cup melted butter or margarine. Set aside 1/4 cup mixture for garnish. Press remainder on bottom and sides of 9-inch pie pan. Bake at 350 degrees F for 8 to 10 minutes.


Prepare Graham Cracker Crust and cool.

Mix 2 Tbs. of the sugar, gelatin, cloves and salt in small heavy saucepan. Stir in apple juice.

Slightly beat egg yolks, Stir into mixture. Cook, stirring, over medium heat until mixture comes to a boil. Pour into bowl. Cool. Cover and chill until mixture mounds slightly when dropped from a spoon.

Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff. Fold whites and yogurt into chilled gelatin mixture. Pour into prepared crust. Sprinkle with reserved crumbs.

Cover and chill 2 to 3 hours or until firm. Garnish with apple slices before serving.





Time to prepare

20 Minutes



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