Charlene's Recipe

Kiwi Chiffon Pie

Category: healthy family

Serves 8

3/4 cup flour
1/4 tsp salt
8 tsp reduced calorie margarine
1/4 cup low fat yogurt
1 (2 serving) envelope reduced calorie lemon pudding mix
3/4 cup water
2 egg whites, at room temperature
1 Tbsp sugar
1 medium kiwifruit, peeled, thinly sliced

Mix flour and salt in bowl. Cut in margarine until crumbly. Stir in yogurt; shape into ball. Chill, wrapped in plastic wrap for 1 hour to 3 days. Roll to 10 inch circle between waxed paper. Chill for several minutes. Fit into 8 inch pie plate. Trim and flute edge; prick with fork. Bake at 400 F for 15 minutes or until light brown. Cool on wire rack. Combine pudding mix and water in saucepan. Bring to a boil over medium heat, stirring constantly. Chill, covered, until slightly thickened, stirring occasionally. Beat egg whites until soft peaks form. Add sugar gradually, beating until stiff peaks form. Fold into pudding. Spoon into pie shell. Arrange kiwifruit sliced over top. Chill, covered, until serving time.