Mandarin Chiffon Pie Recipe
Ingredients
| Unflavored gelatin | 1 (Filling:) | |
| Orange juice | 1 Cup (16 tbs), heated (Filling:) | |
| 3/4 cup plain unflavored yogurt | ||
| Artificial sweetener to equal 6 tsp. sugar | ||
| 1 1/4 cups low fat graham cracker crumbs or 10 whole crackers, crushed | ||
| Sugar | 2 Tablespoon (For Graham Cracker Crust) | |
| Butter margarine | 3 Tablespoon, melted (For Graham Cracker Crust) | |
Directions
In bowl sprinkle gelatin over juice and stir until completely dissolved; chill until slightly thickened.
Stir in yogurt and sweetener until well mixed.
Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of a 8- to 10-inch spring-form pan or pie plate. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.
Pour mixture into prepared crust. Refrigerate until set and chilled; approximately 2 hours before serving. Before serving carefully spread 1½ cup fat free whipped topping over top of pie in an even layer and garnish servings with chilled orange segments.
Stir in yogurt and sweetener until well mixed.
Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of a 8- to 10-inch spring-form pan or pie plate. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake crust for 8 minutes, remove from oven and set aside to cool.
Pour mixture into prepared crust. Refrigerate until set and chilled; approximately 2 hours before serving. Before serving carefully spread 1½ cup fat free whipped topping over top of pie in an even layer and garnish servings with chilled orange segments.
Chef
