May 8, 2011 at 2:08 pm (7 ingredients or less, apple juice, Beverages, club soda, grape juice, no-cook, orange juice, pineapple juice, pomegranate juice, Quick Dishes)
1 serving
1/2 C any fruit juice
1 C club soda
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For each serving, add juice to tall glass filled with ice. Slowly pour in club soda. Stir gently and serve.
Note: For strong-flavored juice, such as grape, decrease amount of juice to 1/4 cup. For weaker-flavored juice, such as apple, increase proportion to 1/2 juice, 1/2 soda.
March 22, 2008 at 3:17 pm (graham cracker crust, granulated sugar, lemon juice, lemons, light corn syrup, nondairy whipped topping, orange juice, oranges, pie, pomegranate juice, refrigerator, stovetop, unflavored gelatin)
Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie
1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, optional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
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Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.
Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.
Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.
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