Orange Chiffon Pie
You must start this pie a day ahead of time so the yogurt has a chance to thicken. It's tart, smooth, and creamy.
INGREDIENTS
- 2 cups vanilla yogurt
- 1 (3-ounce) package orange-flavored gelatin
- ¼ cup sugar
- 1 (15-ounce) can mandarin oranges
- ½ cup orange juice
- 1 cup nonfat frozen whipped topping, thawed
- 1 Loco Pie Crust, baked and cooled
- 3 tablespoons toasted coconut
The day before, line a strainer with cheesecloth or a coffee filter. Place the strainer in a large bowl and add the yogurt. Cover and refrigerate overnight. The next day, place the thickened yogurt in a large bowl. Discard the liquid, or whey.
In medium bowl, combine gelatin and sugar. Drain oranges, reserving juice.
In small pan, heat reserved juice over high heat until it boils. Pour over gelatin mixture; stir until gelatin and sugar are dissolved.
Add orange juice and refrigerate for 30 minutes.
Beat the thickened yogurt and gradually add orange-juice mixture, beating until smooth.
Add the drained oranges and fold in the whipped topping.
Pour into pie crust and top with coconut. Cover and refrigerate for at least 4 hours before serving.
Serves 8
Calories: 322.70
Fat: 9.89 grams
Saturated fat: 3.20 grams
Dietary fiber: 1.38 grams
Sodium: 162.24 mg
Cholesterol: 3.62 mg
