Frozen Blackberry-Lemon Chiffon Pie

I found this recipe while browsing the desserts on Cookinglight.com one of my favorite healthy recipe websites. I think it looks SO delicious! I'm definitely going to be giving this one a try.

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)

Preparation

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.

Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

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.

Nutritional Information

Calories:166 (22% from fat)

Fat:4.1g (sat 2g,mono 1.2g,poly 0.6g)

Protein:2.6g

Carbohydrate:30.9g

Fiber:2.2g

Cholesterol:8mg

Iron:0.6mg

Sodium:153mg

Calcium:18mg

Bruce Weinstein, Cooking Light, MAY 2007