By Request

By Betty Shimabukuro

Wednesday, September 1, 1999

"Jell-O: Celebrating 100 Years"
A lavish garnish enhances the appeal of a cool Lemon Chiffon Pie.

Chill with light,
fruity desserts

IN the waning days of summer, refreshing, fruity desserts seem in order. So today we present the lemon and the mango in a pie and in a cheesecake, made to order for Labor Day gatherings.

Avies Corpuz called for a recipe for Lemon Chiffon Pie made with Jell-O. She remembered it having cottage cheese and egg whites, but the recipe that follows simplifies the ingredients considerably.

Also on the trail of a remembered dessert is Noelani Aguon of Garden Grove, Calif., who was born in Kaneohe and visits relatives here often. Aguon says her husband's aunt made a cheesecake with mango on top that was "soooo ono," but she wouldn't give the recipe up to anyone -- "I mean no one."

She describes it as a cheesecake with a gelatin-and-mango topping. Unfortunately, the Jell-O compendium cookbook where I found Corpuz's pie didn't contain any cheesecake matching that description. Instead, I found this recipe in Restaurants USA ("The Magazine of the Restaurant Association"), which proves it does pay to read all your mail. No gelatin topping, but Aguon says it will do for now.


"Jell-O: Celebrating 100 Years," Publications International, 1997

2/3 cup boiling water
1 package (4 serving size) lemon flavor gelatin
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup cold water
Ice cubes
1 8-ounce tub whipped topping
1 prepared graham-cracker crust

Stir boiling water into gelatin until dissolved, at least 2 minutes. Stir in lemon peel and juice. Mix cold water and ice to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice.

Stir in whipped topping with wire whisk until smooth. Refrigerate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 6 hours or overnight, until firm. Garnish with lemon slices and whipped cream swirls.


"Floribbean Flavors," by Tony Merola, Brooks Tropicals

2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
4 eggs
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)

Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.

Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.

Pour mixture into prepared pan and bake 1 hour. Do not open oven door. Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days.

Remove from pan to serve and decorate with mango slices.

Note: To make mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.

Nutritional information unavailable.


Can you help?

If you have a cheesecake recipe with a gelatin-mango topping, send it here and you'll make an expatriate in Garden Grove very happy. Also, help if you can with these requests:

Bullet Low-fat oatcakes. Several readers want to reproduce the oatcake served at Starbucks Coffee outlets, but Starbucks declines to share. Anyone else have a formula?

Bullet Azucar Blanca. Described as a Filipino dessert served in a coconut shell.

Bullet Habanero jellies. A reader is looking for a raspberry-habanero or peach-habanero blend. Ideas?

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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