Lime Chiffon Pie
Ingredients
Ingredients:
* 1/2 kilo of white and round miki (NOODLES)
Garnishing:
* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped springs onions
Palabok:
* 1/4 kilo pork, cut into small cubes
* 1/4 kilo chicken giblets & liver
* 2-3 chicken wings, cut into small pieces
* 1/4 kilo fresh shrimps, shelled
* 2 large onions, quartered
* 3 cloves garlic crushed
* 1 pc. medium sized carrots, round thin slices
* 1/4 kilo cabbage, chopped 1 1/2" squares
* 1/4 kilo cauliflower, break into flowerettes
* 2-3 stalks leeks, chopped 2" long
* 1/4 kilo lomi noodles (flat)
* 1/2 cup pork (sliced into strips)
* 1/2 cup shrimps, shelled
* 1/4 cup chopped ham
* 1 large onion, chopped
Ingredients
Ingredients
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1/2 cup cold water
1-1/2 tsp. grated lime peel
2 Tbsp. lime juice
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)
Instructions
Preparation
Preparation
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Stir in lime peel and juice.
ADD whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE at least 4 hours or overnight. Store leftover pie in refrigerator.
