YIELD
6 servingsPREP
30 minCOOK
10 minREADY
2 hrsIngredients
Directions
Combine ceral, coconut and margarine (juice concentrate) in large bowl.
Press onto bottom and side of a 9 inch pie plate.
Bake at 350℉ (180℃) F for 10 to 12 minutes or until lightly browned.
Cool.
Dissolve jelly powder in boiling water.
Blend in yogourt.
Chill until slightly thickened, about 1 hour.
Beat jelly in small mixing bowl until light and fluffy.
Drain orange sections; arrange on pie shell.
Reserve a few for garnish.
Pour yogurt mixture into pie shell and chill until firm.
Garnish with reserved orange sections.
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