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Orange-Swirl Yogurt Pie

Orange-Swirl Yogurt Pie
"This refreshing frozen pie is an excellent grand finale to any meal," promises Nancy Zimmerman. The gingersnap crust complements the frozen yogurt and citrus sauce nicely. "It's great for entertaining because you make it a day early. Nancy writes from her home in Cape May Court House, New Jersey.
6-8 ServingsPrep: 25 min. + freezing

Ingredients

  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/3 cup water
  • 2 tablespoons butter
  • 1 tablespoon grated orange peel
  • 6 cups low-fat vanilla frozen yogurt, divided
  • CRUST:
  • 1-1/4 cups crushed gingersnaps (about 20 cookies)
  • 1/3 cup butter, melted

Directions

  • In a small saucepan, combine sugar and cornstarch. Stir in orange
  • juice concentrate and water until smooth. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Remove from the heat; stir
  • in butter and orange peel. Cool to room temperature, stirring
  • several times.
  • Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine
  • gingersnaps and butter; press onto the bottom and up the sides of a
  • greased 9-in. pie plate.
  • Spoon softened yogurt into crust. Top with half of the orange sauce;
  • cut through with a knife to swirl. Place scoops of the remaining
  • frozen yogurt over filling. Drizzle with remaining orange sauce.
  • Cover and freeze for at least 8 hours before cutting. May be frozen
© Taste of Home 2013

2 of 2

Orange-Swirl Yogurt Pie (continued)

Directions (continued)

  • for up to 3 months. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 409 calories, 17 g fat (9 g saturated fat), 43 mg cholesterol, 281 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013