Blackberry Lemon Frozen Chiffon

Chiffon’s are something Betty Draper might have made if she cooked.  It is a little like a dairy-less ice cream. But when I served this dessert last night Carter thought it looked like something out of Dr. Seuss beacuse of its strong purple color.  I have cut out sugar from my diet, but still imbibe in man-made sweetness.  If you have a moral opposition to Splenda throw caution to the wind and use sugar.  The Splenda version has only about 25 calories per serving.

Makes 8 servings

Four cups Blackberries – you can use other berries, but I am unsure how blueberries will do

¼ cup of fresh squeezed lemon juice

4 egg whites

Pinch of salt

6 T. water

1 Cup Splenda for cooking –measures the same way as sugar.

Put the Black Berries in the Cuisineart and pulse until obliterated.  Put a wire mesh sieve over a bowl and pour the blackberries into the sieve.  Using the back of a big spoon push as mush liquid through the sieve as you can.  It will take a little work.  Throw away the skin and seeds left in the sieve.

Add the lemon juice to the berry juice.

Put the egg whites and the salt in a stand mixer and beat them on high just until they are frothy.

In a small saucepan put the water and the Splenda.  Bring to a boil and while hot turn the stand mixer on high and pour the hot liquid in a thin stream into the egg whites.  Beat until they are stiff.

Remove the mixing bowl from the stand and fold in the blackberry-lemon liquid.

Spoon into ramekins.  Place them in the freezer for at least 6 hours.

Note:  If you use sugar bring it to a boil with the water and boil it for 3 minutes without stirring



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