Raspberry Chiffon Pie
2 cups crushed berries
1/2 cup sugar
1 envelope gelatin
3/4 cup water
2 egg whites
1/3 cup sugar
1/2 cup whipped cream or Cool Whip
cooked pie shell
Combine the berries and 1/2 cup of sugar, let stand 30 minutes. Dissolve the gelatin in the water over low heat. Cool. Stir in the berries and let sit until thickened. Beat the egg whites, add 1/3 cup of sugar and beat until stiff peaks form. Fold into the fruit mix. Add the whipped cream or Cool Whip. Pile into the cooled pie shell. Refrigerate.
Mae Nelson of Duluth
2 pounds strawberries, halved if large.
1 pound rhubarb, cut into 3/4 inch pieces (frozen OK)
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel
Place 1-1/2 pounds berries and rhubarb in a medium pot. Mix in sugar, ginger, lime juice and peel. Cook over high heat until sugar dissolves, stirring often. Boil for 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining berries. Cool. Chill until cold, at least 1 hour and up to 1 day.
Margaret Barlage, Esko
Easy Key Lime Pie
2 – 14-ounce cans Eagle Brand sweetened condensed milk
2 – 8-ounce packages cream cheese, softened
3/4 cup key lime juice
graham cracker crusts
Beat the cream cheese. Add the milk and beat until it is fluffy and smooth. Blend in the juice. Pour into graham cracker crusts. Refrigerate for at least four hours or overnight. Makes two 9-inch pies that freeze well.
Fern Olson of Duluth