

Orange Cream Pie
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15Prep Time Minutes
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255Total Time Minutes
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5Number of Ingredients
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8Servings
2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup Parkay® Original-stick
1/2 quart vanilla lowfat frozen yogurt (1/2 qt = 16 oz)
4 ounces frozen orange juice concentrate
Reddi-wip® Fat Free Dairy Whipped Topping, optional
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 54 mg | 5% |
Carbohydrate | 37 g | 12% |
Cholesterol | 6 mg | 2% |
Total Fat | 9 g | 13% |
Iron | 1 mg | 7% |
Calories | 236 kcal | 12% |
Sodium | 212 mg | 9% |
Protein | 3 g | 7% |
Saturated Fat | 2 g | 11% |
Sugars | 25 g | 2% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 20 mg | 33% |
Vitamin A | 281 iu | 6% |
Combine crumbs, sugar and Parkay; press into bottom and up sides of 9-inch pie plate. Set aside.
Blend together frozen yogurt and orange juice concentrate in large bowl with electric mixer on medium speed; spread into prepared crust. Freeze until firm, about 4 hours.
Slice into 8 servings. Just before serving, dollop with Reddi-wip, if desired.
Orange Cream Pie
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