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GUAVA CHIFFON PIE 
1 env. unflavored gelatin
4 eggs, separated
3/4 c. sugar
Few drops red food color
Whipping cream
1 tbsp. lemon juice
1 c. guava juice
1/8 tsp. cream of tartar
9" baked pie shell

Soften gelatin in lemon juice; set aside. Combine egg yolks, guava juice and 1/2 cup sugar. Add red food color. Cook and stir over medium heat until mixture thickens, add gelatin mixture. Cool until consistency of egg whites.

Beat egg whites and cream of tartar to stiff peaks, add 1/4 cup sugar, beat until stiff peaks form. Fold in gelatin mixture, pour into pie shell. Chill, top with sweetened whipped cream.

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