Mandarin Chiffon Pie
|Unflavored gelatin||1⁄4 Ounce (Use 1 Envelope)|
|Orange juice||1 Cup (16 tbs), heated|
|Plain unflavored yogurt||3⁄4 Cup (12 tbs)|
|Artificial sweetener||1 Teaspoon (To Equal 6 Teaspoon Sugar)|
|For graham cracker crust|
|Low fat graham cracker crumbs/10 whole crackers||1 1⁄4 Cup (20 tbs), crushed|
|Light butter/Other light butter / margarine melted||3 Tablespoon, melted (Land O Lakes Brand, 5.5 Grams Fat Per 1 Tablespoon)|
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 375Âº 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 1Â½ cup fat free whipped topping over top of pie in an even layer and garnish servings with chilled orange segments.