Peachy Chiffon Dessert Recipes

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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!

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..

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



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.

PEACH CHIFFON



Peach Chiffon image

This is a recipe I created. Very refreshing! I've used different flavors of gelatin and yogurt (make sure they are the same flavors). I made this as lite as possible using lite canned peaches. It can also be made into a pie using a reduced fat graham cracker crust. I always double the recipe. I've also made this with orange gelatin, orange yogurt and mangarin oranges (see photo), and also with cherry gelatin and black cherry yogurt.

Provided by dojemi

Categories     Gelatin

Time 10m

Yield 1 chiffon

Number Of Ingredients 5

1 (1/16 ounce) package sugar free peach gelatin
1/4 cup boiling water
1 (8 ounce) container fat-free whipped topping
2 (6 ounce) peach yogurt
1 (12 -15 ounce) can sliced peaches, cut into bite-size pieces (drained)

Steps:

  • Dissolve gelatin in water.
  • Stir in yogurt till well blended. Using a whisk works very well.
  • Fold in whipped topping with a spatula.
  • Fold in peach slices.
  • Refregerate for at least 2 hours.

Nutrition Facts : Calories 824.3, Fat 15.9, SaturatedFat 8.9, Cholesterol 49.9, Sodium 370.6, Carbohydrate 155.6, Fiber 6, Sugar 131.2, Protein 24.9

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