Guava Chiffon Pie Recipes

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EASY CHIFFON PIE



Easy Chiffon Pie image

"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.

GUAVA PIE



Guava Pie image

Enjoy a taste of the tropics with this guava pie. Spiced with cinnamon and nutmeg, it's sweet, flavorful, and perfect for dessert.

Provided by Snacking in the Kitchen

Categories     Desserts     Pies     Fruit Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 10

3 tablespoons all-purpose flour
½ cup white sugar
1 lime, zested
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 recipe pastry for a 9-inch double crust pie
4 cups peeled, seeded, and thinly sliced guavas
1 tablespoon lime juice
3 tablespoons cold butter, cut into small pieces

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine flour, sugar, lime zest, cinnamon, nutmeg, and salt in a large bowl.
  • Fit pie crust in a 9-inch pie plate. Arrange guava slices on the bottom of the prepared pie crust, mounding slices of guava in the center of the crust. Sprinkle guavas with flour and sugar mixture. Drizzle pie filling with lime juice and dot with butter pieces.
  • Cover pie filling with the second pie crust and crimp the edges together. Make several slits in the top crust to allow the steam to escape.
  • Bake the pie in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and bake until the filling is tender and the crust is golden, 30 to 40 minutes.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 47.6 g, Cholesterol 11.4 mg, Fat 20.1 g, Fiber 6.4 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 302.6 mg, Sugar 20 g

GUAVA CHIFFON CAKE



Guava Chiffon Cake image

Moist and fluffy with a tropical twist. Great for a Hawaiian-style party! I frost the layers with either coconut or cream cheese frosting.

Provided by Laura Sacks

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup vegetable oil
½ cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
½ teaspoon cream of tartar
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
  • Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 40.4 g, Cholesterol 85.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 319.3 mg, Sugar 21.9 g

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