Blackberry Lemon Frozen ChiffonPosted: June 11, 2012
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