Cranberry Chiffon Pie 2
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INGREDIENTS 8 or 9-inch Graham Cracker Crust 2 tablespoons cornstarch 2 cups cranberry juice 1 envelope unflavored gelatin, 1 tablespoon 1/2 teaspoon salt 3 packets Equal Sweetener 3 egg whites 1 cup frozen whipped topping, thawed Bake the Graham Cracker Crust and set it aside. Put cornstarch in a small saucepan and dissolve it in a small amount of cranberry juice. Add remaining juice, gelatin and salt. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in the Equal Sweetener. Pour the cranberry mixture into a bowl. Chill, stirring frequently, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Fold in cranberry mixture then whipped topping. Pour into prepared crust. Refrigerate until firm. Garnish the pie with whipped topping and candied green cherries. Makes 8 servings