Yogurt Fruit Pie
|Graham crackers||16 (2.5 Inch)|
|Thawed frozen concentrated orange juice||1⁄4 Cup (4 tbs) (No Sugar Added)|
|Granulated sugar||2 1⁄2 Tablespoon|
|Unflavored gelatin||1 Tablespoon|
|Seedless green grapes||40 Small|
|Nectarines||2 Small, pitted and sliced|
|Margarine||2 1⁄2 Tablespoon, softened|
|Plain low fat yogurt||2 Cup (32 tbs)|
|Canned crushed pineapple||1⁄2 Cup (8 tbs) (No Sugar Added)|
|Vanilla extract||1 Teaspoon|
|Strawberries||3⁄4 Cup (12 tbs), sliced|
Preheat oven to 350°F.
Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
In small bowl combine crumbs and margarine, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of sprayed pie plate.
Bake until crust is crisp and brown, about 10 minutes; remove to wire rack and let cool.
Pour orange juice into small saucepan.
Combine sugar and gelatin and sprinkle over juice; let stand for 1 minute to soften.
Cook over medium-low heat, stirring constantly, until sugar and gelatin are completely dissolved; set aside.
In medium bowl, using a wire whisk, gently stir together yogurt and pineapple; add gelatin mixture and vanilla and stir until completely blended.
Pour mixture into cooled pie crust; cover and refrigerate until firm, overnight or at least 4 hours.