Orange-Swirl Yogurt Pie Recipe

Orange-Swirl Yogurt Pie Recipe
Orange-Swirl Yogurt Pie Recipe photo by Taste of Home
Publisher Photo

Orange-Swirl Yogurt Pie Recipe

Be the first to add a review
Publisher Photo
"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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 or margarine
  • 1 tablespoon grated orange peel
  • 6 cups frozen vanilla yogurt, divided
  • CRUST:
  • 1-1/4 cups crushed gingersnaps (about 20 cookies)
  • 1/3 cup butter or margarine, melted

Directions

In a small saucepan, combine the 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. 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 for up to 3 months. Yield: 6-8 servings.
Originally published as Orange-Swirl Yogurt Pie in Quick Cooking January/February 2002, p38

Nutritional Facts

1 piece: 409 calories, 17g fat (9g saturated fat), 43mg cholesterol, 281mg sodium, 62g carbohydrate (46g sugars, 1g fiber), 6g protein.

  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/3 cup water
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated orange peel
  • 6 cups frozen vanilla yogurt, divided
  • CRUST:
  • 1-1/4 cups crushed gingersnaps (about 20 cookies)
  • 1/3 cup butter or margarine, melted
  1. In a small saucepan, combine the 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.
  2. Soften 4 cups of frozen yogurt. 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.
  3. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months. Yield: 6-8 servings.
Originally published as Orange-Swirl Yogurt Pie in Quick Cooking January/February 2002, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange-Swirl Yogurt Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review