Best 7 Peachy Chiffon Dessert Recipes

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Indulge in a symphony of flavors and textures with our Peachy Chiffon Dessert, a delightful treat that combines the juicy sweetness of peaches, the light and airy texture of chiffon cake, and the creamy richness of whipped cream. This dessert is not only visually stunning but also a culinary delight that will tantalize your taste buds.

The recipe collection includes variations to cater to different preferences and dietary restrictions. The Classic Peach Chiffon Dessert is a timeless favorite, featuring layers of fluffy chiffon cake, sweet peach filling, and whipped cream, while the Gluten-Free Peach Chiffon Dessert offers a delectable alternative for those with gluten sensitivities. For a vegan twist, the Vegan Peach Chiffon Dessert utilizes plant-based ingredients to create a creamy and flavorful dessert without compromising on taste.

Each recipe is accompanied by step-by-step instructions, ensuring that even novice bakers can achieve success. Detailed ingredient lists and helpful tips guide you through the process, ensuring that your Peach Chiffon Dessert turns out perfect every time.

Here are our top 7 tried and tested recipes!

PEACH CHIFFON PIE



Peach Chiffon Pie image

Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams -- no baking required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h

Yield Makes one 9-inch pie

Number Of Ingredients 11

6 ounces gingersnap cookies (about 22)
4 tablespoons unsalted butter, melted
1 1/4 teaspoons kosher salt
1 tablespoon unflavored gelatin (from 2 envelopes)
2 pounds peaches (5 to 6), coarsely chopped (5 cups), or 20 ounces frozen sliced peaches, plus wedges for serving (optional)
2 tablespoons fresh lemon juice
3/4 cup sugar
1 sprig basil
1 1/4 cups heavy cream
3/4 teaspoon pure vanilla extract
Sugared Basil Leaves, for serving (optional)

Steps:

  • Pulse cookies in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish. Freeze until firm, 30 minutes.
  • Meanwhile, sprinkle gelatin over 1/4 cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, 1/2 cup sugar, basil sprig, 3/4 cup water, and remaining 3/4 teaspoon salt. Bring to a boil, then cover, reduce heat to medium-low, and simmer until peaches are very soft, about 15 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.
  • Meanwhile, beat cream with remaining 1/4 cup sugar and vanilla to soft peaks. Gently fold whipped cream into chilled peach puree. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day. Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

PEACHY CHIFFON DESSERT



Peachy Chiffon Dessert image

My husband loves this dessert, because it is not too sweet and it is light and he loves peaches...he gave it 5+ stars..

Provided by Pat Duran

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 8

2 loaf size angel food cakes
12 oz can evaporated milk (like pet or carnation)
2 can(s) peach nectar (11.5 oz. each)=23 oz.
1 pkg unflavored gelatin
6 oz box peach jello,use dry
1 c granulated sugar
2 can(s) sliced peaches (15 oz. each), diced
8 oz container cool whip, thawed

Steps:

  • 1. Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
  • 2. In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
  • 3. Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
  • 4. Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
  • 5. Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
  • 6. Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 9

2 envelopes unflavored gelatin
1-1/4 cups cold water, divided
1-1/3 cups nonfat dry milk powder
2-1/2 teaspoons Crystal Light lemonade drink mix
3 to 4 drops yellow food coloring, optional
1/8 teaspoon salt
3/4 cup 1% cottage cheese
1 cup reduced-fat whipped topping
1 tablespoon graham cracker crumbs

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.

Nutrition Facts : Calories 81 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 202mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

PEACH CHIFFON PIE



Peach Chiffon Pie image

This is a light and yummy summer peach pie which everyone loves. My mom found the recipe many years ago in a Betty Crocker Cookbook. I have looked for it in many of her other cookbooks and never have found it. Cooking time is letting it chill and set up.

Provided by mama smurf

Categories     Pie

Time 1h15m

Yield 1 9-inch pie

Number Of Ingredients 9

3/4 cup sugar
1 1/2 cups fresh peaches, chopped
1 tablespoon unfloavored gelatin (1 packet)
1/4 cup cold water
1/2 cup hot water
1 tablespoon lemon juice
1/2 cup heavy cream, whipped
1 dash salt
9 inches vanilla wafer pie crusts or 9 inches graham cracker pie crust

Steps:

  • 1. Add sugar to peaches and let stand for 30 minutes.
  • 2. Soften gelatin in cold water; then dissolve in hot water. Cool.
  • 3. Mix peaches, lemon juice and a dash of salt.
  • 4. Chill til partially set.
  • 5. Fold in whip cream.
  • 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
  • 7. Chill completely til set. Eat and enjoy!

EASY CHIFFON PIE



Easy Chiffon Pie image

"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 package (.3 ounces) sugar-free strawberry gelatin
3/4 cup boiling water
1-1/4 cps cold water
1 cup frozen reduced-fat whipped topping, thawed
2-1/4 cups sliced fresh strawberries, divided
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

PEACH CHIFFON



Peach Chiffon image

Make and share this Peach Chiffon recipe from Food.com.

Provided by racrgal

Categories     Dessert

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 cup whipped cream
2 quarts peaches, fresh sliced
10 ounces angel food cake

Steps:

  • Beat condensed milk with lemon juice until thick.
  • Fold in 1 cup whipped cream, may use cool whip if you prefer.
  • Fold in sliced peaches.
  • Chill 1 -2 hours.
  • Serve over angel food cake slices.

Tips:

  • For a smoother filling, remove any stringy fibers from the peaches before dicing them.
  • If you don't have a food processor, you can use a blender to puree the peaches. Just be sure to do it in batches so that the puree doesn't become too thick.
  • If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Just be sure that the bottom of the bowl doesn't touch the water.
  • Chilling the filling before folding it into the whipped cream will help to prevent it from curdling.
  • For a lighter dessert, use low-fat cream cheese and sour cream. You can also substitute nonfat whipped topping for the heavy cream.

Conclusion:

Peachy Chiffon Dessert is a light and refreshing dessert that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. Whether you like it classic or with a twist, this dessert is sure to please everyone at the table.

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