Berry Chiffon Short Pie
¼ cup sugar 1 envelope unflavored gelatin (1 tbsp.) 10-oz. pkg. frozen raspberries or strawberries, thawed 3 egg whites ¼ tsp. cream of tartar ⅓ cup sugar ½ cup whipping cream, whipped
Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring constantly. Cool pan in cold water until mixture mounds slightly when dropped from a spoon. Add cream of tartar to egg whites, beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled baked Short Pie shell (recipe below). Chill several hours until set.