Recipe - Mandarin Pie

1 tablespoon Unflavored gelatin
2 tablespoon Cold water
One half cup Boiling water
One fourth cup Orange juice
12 teaspoon Liquid sweetener = to sugar*
1 teaspoon Grated orange peel
1 cup Plain yogurt
10 ounce Can mandarin oranges,drained
OR 1 cup orange sections
GRAHAM CRACKER CRUST
Three fourths cup Graham wafer crumbs
3 tablespoon Melted butter or margarine
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg

Combine crust ingredients and press into a 9" pie plate, 8" square cake pan
or 9" springform pan. Chill 2 hours before filling or microwave glass
pieplate 35 min on high, then cool.

* For SugarTwin liquid use 3 tsp for the equivalent of 12 tsp sugar. Check
package of sweetener used for directions.

Sprinkle gelatin over cold water in a medium mixing bowl; let stand 5 min.
Add boiling water, stirring until gelatin dissolves. Stir in orange juice,
sweetener and orange peel. Beat in yogurt until thoroughly mixed.

Refrigerate about 45 min. until partially set. Fold in orange sections.
Taste for sweetness, add more sweetener if desired. Pour into pie shell.
Sprinkle lightly with cinnamon. Refrigerate about 4 hours until set.

Each serving 1/6 pie including crust One half starch choice, 1 fruit & veg., 1
One half fats & oils 16 g carbohydrate, 3 g protein, 8 g fat, 148 calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier Aug 93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini