Mandarin pie

Yield: 6 Servings

Measure Ingredient
1 tablespoon Unflavored gelatin
2 tablespoons Cold water
½ cup Boiling water
¼ cup Orange juice
12 teaspoons Liquid sweetener = to sugar*
1 teaspoon Grated orange peel
1 cup Plain yogurt
10 ounces Can mandarin oranges,drained
\N \N OR 1 cup orange sections
\N \N GRAHAM CRACKER CRUST
¾ cup Graham wafer crumbs
3 tablespoons Melted butter or margarine
¼ teaspoon Cinnamon
¼ teaspoon 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 ⅙ pie including crust ½ starch choice, 1 fruit & veg., 1½ fats & oils 16 g carbohydrate, 3 g protein, 8 g fat, 148 calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier Aug 93.

Similar recipes