Best Peach Chiffon Cups Recipes
PEACH CHIFFON
This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.
Provided by dojemi
Categories Gelatin
Time 10m
Yield 1 chiffon
Number Of Ingredients 5
Steps:
- Dissolve gelatin in water.
- Stir in yogurt till well blended. Using a whisk works very well.
- Fold in whipped topping with a spatula.
- Fold in peach slices.
- Refregerate for at least 2 hours.
Nutrition Facts : Calories 824.3, Fat 15.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 370.6, Carbohydrate 155.6, Fiber 6, Sugar 131.2, Protein 24.9
PEACH CHIFFON PIE
This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.
Provided by mama smurf
Categories Pie
Time 1h15m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- 1. Add sugar to peaches and let stand for 30 minutes.
- 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
- 3. Mix peaches, lemon juice and a dash of salt.
- 4. Chill til partially set.
- 5. Fold in whip cream.
- 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
- 7. Chill completely til set. Eat and enjoy!
PEACH CHIFFON
Make and share this Peach Chiffon recipe from Food.com.
Provided by racrgal
Categories Dessert
Time 1h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 5
Steps:
- Beat condensed milk with lemon juice until thick.
- Fold in 1 cup whipped cream, may use cool whip if you prefer.
- Fold in sliced peaches.
- Chill 1 -2 hours.
- Serve over angel food cake slices.
PEACH CHIFFON PIE
Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
- Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
- Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.
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