How to Make an Easy Low Calorie Pineapple Chiffon Ice Box Cake

Here's a super-easy, old fashion Chiffon Ice Box Cake made from gelatine like Grandma or Mom used to make in the 1960s! Yummy, and great for entertaining, whether you're the hostess or bringing "a little something" to the brunch, party, backyard picnic or dinner party! Low Calorie Version instructions included! Makes 8-10 Servings.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 envelope Unflavored Gaelatine
• 1/3 cup sugar, divided
• 1/8 teaspoon salt
• 3 eggs, separated
• 1-1/4 cups canned,crushed pineapple and syrup
• 2 tablespoons lemon juice
• 1 cup heavy cram, whipped
• Thin chocolate cookies
• Low calorie version includes:
• 1/2 cup ice water
• 1/2 cup instant nonfat dry milk crystals
• 2 tablespoons lemon juice
• 9 x 5 inch loaf pan

1. Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double boiler.

2. Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine.

3. Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes.

4. Remove from heat and stir in lemon juice. Chill mixture to unbeaten egg white consistency.

5. Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture.

6. Fold in whipped cream.

7. Spoon 1/4 of mixture into waxed paper-lined 9 x 5 inch loaf pan. Add a layer of cookies. Repeat three times ending with gelatine.

8. Chil in refrigerator until firm.

9. Unmold on serving platter and top with additional whipped cream, if desired.

Tips & Warnings

• Variation ~ Low Calorie Pineapple Cake: Reduce sugar to 1/4 cup and mix in with gelatine. Omit lemon juice. Substitute whipped instant nonfat dry milk for heavy cream as follows: Beat 1/2 cup ice water with 1/2 cup instant nonfat dry milk crystals until soft peaks form (3 to 4 minutes). Add 2 tablespoons lemon juice and continue beating until firm peaks form. Fold into gelatine mixture. Makes 10 servings, 114 calories per serving.

Resources

• Moomettesgram's Musings