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Mandarin Pie

  • on January 12, 2010
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Ingrients & Directions


1 tb Unflavored gelatin
2 tb Cold water
1/2 c Boiling water
1/4 c Orange juice
12 ts Liquid sweetener = to sugar*
1 ts Grated orange peel
1 c Plain yogurt
10 oz Can mandarin oranges,drained
OR 1 cup orange sections
GRAHAM CRACKER CRUST
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg

Combine crust ingredients and press into a 9″ pie plate, 8″ square
cake pan or 9″ springform pan. Chill 2 hours before filling or
microwave glass pieplate 3-5 min on high, then cool.

* For SugarTwin liquid use 3 tsp for the equivalent of 12 tsp sugar.
Check package of sweetener used for directions.

Sprinkle gelatin over cold water in a medium mixing bowl; let stand 5
min. Add boiling water, stirring until gelatin dissolves. Stir in
orange juice, sweetener and orange peel. Beat in yogurt until
thoroughly mixed.

Refrigerate about 45 min. until partially set. Fold in orange
sections. Taste for sweetness, add more sweetener if desired. Pour
into pie shell. Sprinkle lightly with cinnamon. Refrigerate about 4
hours until set.

Each serving 1/6 pie including crust 1/2 starch choice, 1 fruit &
veg., 1 1/2 fats & oils 16 g carbohydrate, 3 g protein, 8 g fat, 148
calories


Yields
6 Servings

Article Categories:
Pies

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