Peach Chiffon Recipes

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PEACH CHIFFON CUPS



Peach Chiffon Cups image

I like to liven up individual servings with almond slices. -Heidi Doudna, Fairbanks, Alaska

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 6

1 can (21 ounces) peach or cherry pie filling
1 can (20 ounces) pineapple tidbits, drained
1 cup vanilla yogurt
1 cup miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint, optional

Steps:

  • In a bowl, gently stir the pie filling, pineapple, yogurt, marshmallows and whipped topping. Spoon into serving dishes. Garnish with mint if desired. Refrigerate leftovers.

Nutrition Facts :

PEACHY CHIFFON DESSERT



Peachy Chiffon Dessert image

My husband loves this dessert, because it is not too sweet and it is light and he loves peaches...he gave it 5+ stars..

Provided by Pat Duran

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 8

2 loaf size angel food cakes
12 oz can evaporated milk (like pet or carnation)
2 can(s) peach nectar (11.5 oz. each)=23 oz.
1 pkg unflavored gelatin
6 oz box peach jello,use dry
1 c granulated sugar
2 can(s) sliced peaches (15 oz. each), diced
8 oz container cool whip, thawed

Steps:

  • 1. Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
  • 2. In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
  • 3. Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
  • 4. Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
  • 5. Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
  • 6. Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..

FRUIT CHIFFON PIE



Fruit Chiffon Pie image

This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted crushed pineapple, raspberries, or any frozen berries.

Provided by Cindy B.

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 8h40m

Yield 8

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
½ cup cold water
⅔ cup white sugar
1 cup mashed strawberries
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar
½ cup heavy whipping cream
1 (9 inch) pie crust, baked

Steps:

  • Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
  • Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
  • Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
  • Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
  • The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

Nutrition Facts : Calories 247.5 calories, Carbohydrate 35.6 g, Cholesterol 20.4 mg, Fat 10.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 130.8 mg, Sugar 27.2 g

PEACH CHIFFON PIE



Peach Chiffon Pie image

Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Yield Makes one 9-inch pie

Number Of Ingredients 11

6 ounces gingersnap cookies (about 22)
4 tablespoons unsalted butter, melted
1 1/4 teaspoons kosher salt
1 tablespoon unflavored gelatin (from 2 envelopes)
2 pounds peaches (5 to 6), coarsely chopped (5 cups), or 20 ounces frozen sliced peaches, plus wedges for serving (optional)
2 tablespoons fresh lemon juice
3/4 cup sugar
1 sprig basil
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla extract
Sugared Basil Leaves, for serving (optional)

Steps:

  • Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
  • Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
  • Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

PEACH CHIFFON PIE



Peach Chiffon Pie image

This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.

Provided by mama smurf

Categories     Pie

Time 1h15m

Yield 1 9-inch pie

Number Of Ingredients 9

3/4 cup sugar
1 1/2 cups fresh peaches, chopped
1 tablespoon unfloavored gelatin (1 packet)
1/4 cup cold water
1/2 cup hot water
1 tablespoon lemon juice
1/2 cup heavy cream, whipped
1 dash salt
9 inches vanilla wafer pie crusts or 9 inches graham cracker pie crust

Steps:

  • 1. Add sugar to peaches and let stand for 30 minutes.
  • 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
  • 3. Mix peaches, lemon juice and a dash of salt.
  • 4. Chill til partially set.
  • 5. Fold in whip cream.
  • 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
  • 7. Chill completely til set. Eat and enjoy!

PEACH CHIFFON



Peach Chiffon image

Make and share this Peach Chiffon recipe from Food.com.

Provided by racrgal

Categories     Dessert

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 cup whipped cream
2 quarts peaches, fresh sliced
10 ounces angel food cake

Steps:

  • Beat condensed milk with lemon juice until thick.
  • Fold in 1 cup whipped cream, may use cool whip if you prefer.
  • Fold in sliced peaches.
  • Chill 1 -2 hours.
  • Serve over angel food cake slices.

EASY STRAWBERRY VANILLA CHIFFON CAKE RECIPE (EGGLESS)



Easy Strawberry Vanilla Chiffon Cake Recipe (Eggless) image

This strawberry vanilla chiffon cake is THE chiffon cake to make! The most delicate and moist fluffy eggless sponge cake full of sweet vanilla notes, and layered with an irresistible homemade vegan Swiss meringue buttercream, this chiffon layer cake is perfect for any occasion and all eaters!

Provided by thebananadiaries

Categories     Dessert

Time 50m

Yield 16

Number Of Ingredients 14

150 grams unsalted aquafaba, chilled
1 tsp cream of tartar
1 1/3 cup (267 grams) granulated sugar, divided
2 1/4 cups (281 grams) all purpose flour
2 tsp baking powder
1/4 tsp sea salt
3/4 cup (190 grams) dairy free milk, room temperature
1/2 cup (128 grams) unsweetened applesauce, room temperature
1/2 cup (95 grams) olive oil
2 tsp vanilla extract
1 cup (226 grams) vegan butter, room temperature
1/4 cup (107 grams) unsalted aquafaba, chilled
2 cups (224 grams) vegan confectioner's sugar, sifted
1 cup sliced strawberries

Steps:

  • Preheat the oven to 325F. Grease and line three 6″ cake pans with oil and parchment paper, including the walls of the pans. Set aside.
  • In a stand mixer with whisk attachment or in a large bowl and hand mixer, beat the aquafaba and cream of tartar on medium speed until it starts to foam, about 3 minutes. Add in 1/3 cup of the granulated sugar, and continue beating on medium-high speed to high speed until you achieve nearly stiff peaks. This process takes me about 10-12 minutes with a stand mixer. You don't want the peaks to droop at all. Usually when I've beaten the mixture enough, I actually still need 2-3 more minutes, bringing me to 10-12 minutes. Once you've achieved nearly stiff peaks, set the bowl aside.
  • In a small bowl, whisk together the flour, remaining sugar, baking powder, and sea salt. Set aside. In a medium bowl, use a whisk to combine the dairy free milk, unsweetened applesauce, olive oil, and vanilla extract. Add in the flour mixture, and continue to whisk just until the dry has incorporated into the wet ingredients. Pour the cake batter into the large bowl containing the aquafaba mixture. Use a rubber spatula to gently fold the batter into the aquafaba, mixing until there are just no more white steaks of aquafaba. Be careful not to deflate the stiff peaks too much by over mixing.
  • divide the batter evenly into the prepared cake pans, Place the cake pans into the oven and bake the cakes for 30-32 minutes, or until the toothpick comes out clean. The cakes will look lightly golden on top. When you remove them from the oven, allow the cakes to cool in the pans for 10 minutes. The cakes will slightly sink, but that's okay. As long as they're not caving into the middle, you're fine! Once the cakes have cooled in the pans for a few minutes, you can carefully transfer them to a cooling rack to cool completely before making the vegan Swiss meringue frosting. Please keep in mind that the cakes will be delicate- more so than a vegan vanilla cake. Please handle with care!
  • once your cakes have fully cooled, you can begin to make your frosting. If you'd prefer to make a vegan vanilla buttercream in lieu of a Swiss meringue buttercream, you may do so! To start: in a stand mixer or large bowl and hand mixer, cream the vegan butter for 2-3 minutes until fluffy. Add in aquafaba, and continue creaming until the mixture begins to whiten and turn even fluffier. Then add in the powdered sugar, and continue creaming the mixture until smooth and slightly glossy.
  • use the frosting immediately for the cake. Use about 2/3 of the frosting to layer the cake, and crumb coat the edges. Then use the remaining frosting to create the final coating. It's easiest to chill the cake for 20-30 minutes in between the crumb coat and the final frosting layer. You can also place the frosting into the fridge to keep cold while the cake is chilling. Top with sliced strawberries and serve!
  • Storage: store any leftovers sliced and in an airtight container for up to 3-4 days in the fridge or up to 2 months in the freezer.

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