Dessert

Rhubarb Chiffon Cream Pie is for Dessert.

Rhubarb Chiffon Cream Pie takes 20 minutes to prepare.

Rhubarb Chiffon Cream Pie takes 5 minutes to cook.

Rhubarb Chiffon Cream Pie makes 8 servings.

The ingredients for Rhubarb Chiffon Cream Pie are:

1 pkg lemon jelly powder (diet or regular)
? cup boiling water
? cup sugar (or less depending on sweetness of rhubarb
Juice and rind of 1 lemon
1 cup of whipped cream (not whipped)
2 cups of cooked and sweetened rhubarb

1 pie shell -

Here is how you make Rhubarb Chiffon Cream Pie:

Prepare pie shell of your choice - cook & coolDissolve jelly in ? cup boiling water. Add sugar and lemon. Chill until it starts to thicken like egg whites. Whip cream and fold in stewed rhubarb and jelly. Spoon into baked 9 or 10 inch pie crust. Chill until firm. Serving Size: fills 1 - 9" or 10" pie crustNumber of Servings: 8Recipe submitted by SparkPeople user DOUGLYE.

The nutritional information for Rhubarb Chiffon Cream Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 198.2

• Total Fat: 11.1 g
• Cholesterol: 40.8 mg
• Sodium: 72.5 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 0.6 g
• Protein: 1.9 g