Recipes and Cooking Strawberry Chiffon Dessert 5.0 (2) Add your rating & review Light whipped topping and egg whites create an airy texture in this easy low-fat dessert. Use the make ahead directions when time is short. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 3 hrs 30 mins Total Time: 4 hrs Servings: 10 Jump to Nutrition Facts Ingredients 3 cup whole fresh strawberries ¼ cup sugar or sugar substitute* equivalent to 1/4 cup sugar 1 envelope unflavored gelatin 3 egg whites, slightly beaten 1 3 ounce package ladyfingers, split 2 tablespoon orange juice ½ 8 ounce container frozen light whipped dessert topping, thawed Sliced fresh strawberries (optional) Fresh mint leaves (optional) Directions Line bottom of a 9- or 9-1/2-inch tart pan with a removable bottom or a 9-inch springform pan with parchment paper; set aside. In a blender or food processor, blend or process the 3 cups strawberries until smooth. Measure 1-3/4 cups of the pureed strawberries (puree additional strawberries if needed to measure 1-3/4 cups). In a medium saucepan, combine sugar (if using) and gelatin. Stir in the pureed strawberries; let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles and the gelatin is dissolved. Gradually stir about half of the gelatin mixture into the egg whites. Return all of the mixture to the saucepan. Cook, stirring constantly, over low heat for 2 to 3 minutes or until slightly thickened. Do not boil. Strain mixture into a medium bowl. Stir in sugar substitute (if using). Chill for 1-1/2 to 2 hours or just until the mixture mounds when dropped from a spoon, stirring occasionally. Meanwhile, cut about half of the split ladyfingers in half crosswise; stand these on end around the outside edge of prepared pan. Arrange the remaining split ladyfingers in bottom of pan (ladyfingers may not completely cover bottom of pan). Slowly drizzle the orange juice over the ladyfingers. Fold whipped topping into strawberry mixture; spread into the ladyfinger-lined pan. Cover and chill about 2 hours or until set. To serve, if desired, garnish with additional berries and mint leaves. Makes 10 servings. *Sugar Substitutes: We recommend Splenda® granular, Equal® packets, Equal® Spoonful, Sweet 'n Low® packets, or Sweet 'n Low® bulk. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar. Tips Prepare as directed through Step 7. Cover; chill up to 24 hours. Serve as above. Rate it Print Nutrition Facts (per serving) 98 Calories 2g Fat 16g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 98 % Daily Value * Total Fat 2g 3% Saturated Fat 2g 10% Cholesterol 31mg 10% Sodium 31mg 1% Total Carbohydrate 16g 6% Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.