Wayne Gisslen

Strawberry Chiffon Dessert or Pie Filling

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Preparation info
  • yield:

    1

    lb ; pie
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
13

Method

  1. Thaw and drain the strawberries, reserving the juice. Chop the strawberries coarsely.
  2. Place the reserved juice and salt in a saucepan. Bring to a boil.
  3. Dissolve the cornstarch in the water and stir into the strawberry juice. Cook until thick. Remove from heat.
  4. Soften the gelatin in the water. Add to the hot, thickened fruit juice and stir un

Per 1 ounce (28.35 g): Calories, 40; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 0 g; Sodium, 30 mg.