Title: Mandarin Pie
Categories: Lowfat Dessert Diabetic Pie Canadian
Yield: 6 Servings

1	tb	Unflavored gelatin
2	tb	Cold water
1/2	c	Boiling water
1/4	c	Orange juice
12	ts	Liquid sweetener = to sugar*
1	ts	Grated orange peel
1	c	Plain yogurt
10	oz	Can mandarin oranges,drained
		OR 1 cup orange sections
		GRAHAM CRACKER CRUST
3/4	c	Graham wafer crumbs
3	tb	Melted butter or margarine
1/4	ts	Cinnamon
1/4	ts	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 3-5 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 1/2 starch choice, 1 fruit & veg., 1 1/2 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.

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