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Ingredientes
- 2 Tbsp. Water
- 1 tsp Grated orange peel
- 1 env unflavored gelatin
- 2 Tbsp. Fresh orange juice
- 3 Tbsp. Orange juice concentrate
- 1/2 c. Egg substitute
- 1/4 c. Sugar
- 3/4 c. Low-fat plain yougurt, stirred till smoot
- 1/2 pt Raspberries
- 2 Tbsp. Sugar
- 2 Tbsp. Water
- Â Â Raspberries and fresh mint, garnish
Direcciones
- Prepare chiffon: Heat the water and the orange zest in a small saucepan; let steep for 3 min. Strain though fine-mesh sieve into a small bowl, reserving orange-flavored water. Throw away zest.
- Add in gelatin to the flavored water, and let stand to soften, 2 min.
- Microwave 15-20 seconds to dissolve gelatin, or possibly pour into small saucepan and dissolve over low heat.
- Add in orange juice and orange juice concentrate to gelatin mix.
- Beat egg substitute and sugar in bowl till light and thickened. Add in gelatin mix; stir to combine. Mix in yogurt till thoroughly combined.
- Divide chiffon proportionately among six 2/3 c. custard c. or possibly shaped molds.
- Freeze overnight, till set.
- Prepare sauce: Combine raspberries, sugar and water in saucepan. Heat over medium heat till raspberries are softenend, about 5 min. Strain through fine-mesh strainer over bowl, forcing mix through with back of spoon or possibly rubber spatula; throw away seeds. Add in more sugar to puree if too tart.
- To serve: Run bottoms of c. under warm water till chiffons slide out easily. Unmold onto plate. Spoon sauce onto plates. Garnish with berries and mint if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 8 | 8% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 178mg | 5% |
| Total Carbs 20.5g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 18.33g | 12% |
| Protein 3.14g | 5% |
