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Mandarin Chiffon Pie

chef.brandon's picture
Ingredients
For filling
  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
  Sugar 2 Tablespoon
  Light butter/Other light butter / margarine melted 3 Tablespoon, melted (Land O Lakes Brand, 5.5 Grams Fat Per 1 Tablespoon)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Orange
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

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4.2
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1127 Calories from Fat 431

% Daily Value*

Total Fat 49 g75.3%

Saturated Fat 26.7 g133.7%

Trans Fat 0 g

Cholesterol 118.8 mg39.6%

Sodium 806.4 mg33.6%

Total Carbohydrates 154 g51.2%

Dietary Fiber 6.9 g27.7%

Sugars 84.4 g

Protein 20 g41%

Vitamin A 35.8% Vitamin C 208.1%

Calcium 24.7% Iron 3.7%

*Based on a 2000 Calorie diet

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Mandarin Chiffon Pie Recipe