Orange cheese pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ½ | cup | Cold skim or low-fat milk |
| ½ | cup | Skim or low-fat milk, heated |
| To boiling | ||
| ⅔ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 2 | cups | Low-fat creamed cottage |
| Cheese | ||
| ⅓ | cup | Undiluted orange juice |
| Concentrate | ||
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Vanilla extract |
| 1 | 9\" graham cracker crust | |
| Graham Cracker Crust-- | ||
| 20 | Graham crackers | |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Margarine, melted |
Directions
Sprinkle gelatin over cold milk in blender; let stand 3 minutes. Add hot milk and process at low speed until gelatin dissolves. Stop blender. Add remaining ingredients. Process at high speed until mixture is smooth. Pour into cool graham cracker crust. Sprinkle a few crumbs on top. Chill until firm. Makes 7 servings.
Crush about 20 graham crackers until fine, using rolling pin or food processor. Mix in 2 tablespoons sugar and 2 tablespoons melted margarine. Press into very lightly greased 9 inch pie plate. Reserve 2 tablespoons crumbs to garnish top. Bake 5 minutes at 350 degrees.
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