Recipe - Tangerine Bavarian Tart

22 Reduced fat Choc. graham
cracker squares
One fourth cup Honey
1 tablespoon Melted butter
One fourth cup Sugar
2 tablespoon All purp. flour
1 pack Unflavored gelatin
1 One half cup Orangetang. juice or orange
juice
1 tablespoon Orange flav. liqueur
One half teaspoon Vanilla extract
1 One half cup Thawed frozen Light Cool
Whip

Spray a 9 in. tart pan or pie plate with nonstick cooking spray. Crush
graham cracker squares, then mix in the honey and butter. Press firmly into
the pan, over the bottom and up the sides. Chill about 15 min. Fill a large
bowl with ice water. In a medium nonstick saucepan combine the sugar,
flour and gelatin, then whisk in the juice. Bring to a simmer,stirring
constantly. Remove from heat and stir in the liqueur and vanilla. Set the
saucepan into the ice water, let stand and stir occasionally til mixture
begins to thicken, about 20 min. Fold in the whipped topping. Transfer to
the crust, swirling the top in a decorative pattern. Refrig. about 3 hrs.
211 cals. 4 gm. fat, 40 gm. carbs.

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Mar 25, 1998