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Mandarin Orange Chiffon Pie




Source of Recipe


Marla


List of Ingredients




Mandarin Orange Chiffon Filling

3 8-oz. packages fat free cream cheese

1 envelope (1/4 oz.) unflavored gelatin

1/2 cup skim milk

1/2 cup sugar

1-15oz. can Mandarin Orange segments in light syrup

1/2 teaspoon vanilla

1/2 teaspoon orange extract

1 tablespoon fresh lemon juice

drop orange food coloring (2 drops yellow food coloring plus 1 drop red)





Recipe



GRAHAM CRACKER CRUST

1 1/4 cups low fat graham cracker crumbs or 10 whole crackers, crushed

2 tablespoons sugar

3 tablespoons Land O Lakes Light Butter (5.5 grams fat per 1 tablespoon) or other light butter or

margarine, melted

Prepare Graham Cracker Crust according to directions using an 8 to 9-inch pie plate. Cover and chill

crust at least an hour before filling. Drain Mandarin Orange syrup off orange segments and set aside ½

cup orange syrup. Cover orange segments and chill until ready to serve with chilled pie. Pour skim

milk into a small saucepan. Sprinkle gelatin over milk and allow to soften 3 to 4 minutes. Stirring

frequently, cook milk over low heat, 2 to 3 minutes until gelatin has dissolved. Blend fat free cream

cheese and sugar together until smooth. Gently mix milk, ½ cup Mandarin Orange syrup, vanilla, and

orange extract and lemon juice into cheese mixture until well combined. Pour mixture into prepared

crust. Refrigerate until set and chilled; approximately 2 hours before serving. Before serving carefully

spread 1½ cup fat free whipped topping over top of pie in an even layer and garnish servings with

chilled orange segments. Yield: 10 servings at approximately 230 calories; 1.9 grams total fat; 0.8

gram saturated fat; 12 milligrams cholesterol; 41.8 grams carbohydrate; 0.8 gram dietary fiber; 10.7

grams protein; 470 milligrams sodium.

LIGHT GRAHAM CRACKER CRUST

Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of a 8- to 10-inch

spring-form pan or pie plate. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake crust for

8 minutes, remove from oven and set aside to cool. Yield: 10 servings