Low Fat Mandarin Orange Pie Food

LOW-FAT MANDARIN ORANGE PIE

Steps:

• 1. Mix first 5 ingredients, reserving some of the mandarin oranges to decorate top of pie, if desired.
• 2. Spread mixture into (2) graham cracker crust & decorate with reserved mandarin oranges.

LOW FAT MANDARIN ORANGE PIE

Steps:

• Stir together condensed milk and lemon juice.
• Add drained oranges and 3/4 of the whipped topping.
• Mix together until creamy and pour into pie crust.
• Top with remaining cool whip.
• Refrigerate.

LOW FAT MANDARIN ORANGE CAKE

Steps:

• Mix cake mix, eggs, applesauce and oranges.
• Beat on high about 6 minutes.
• Put in a 9 x 13 pan, very well greased and floured.
• Bake 15 minutes at 325 degrees, or until cake is done.
• Let cool.
• Mix pudding and pineapple with juice, fold in a large tub of cool whip.
• Top cake with this.
• NOTES: Refrigerate.

FLUFFY ORANGE PIE

Steps:

• Combine crumbs and butter.
• Press firmly on bottom and up sides of 9" pie plate, chill.
• In large mixer bowl beat cream cheese until fluffy.
• Gradually beat in condensed milk and concentrated orange juice until smooth.
• Fold in whipped cream.
• Pile into crust.
• Chill 2 hours or until set.

QUICK & EASY LOW FAT MANDARIN ORANGE PIE

Steps:

• Mix all ingredients together with electric mixer, pour into the graham cracker crust and chill for about 4 hours.
• For faster chilling you can put it into the freezer for about 2 hours.

MANDARIN ORANGE CREAM PIE

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.

MANDARIN ORANGE CHIFFON PIE

Steps:

• CRUST:.
• Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool.
• FILLING:.
• Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved.
• Add orange juice concentrate, lemon juice and orange rind; cover & blend.
• Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon.
• Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.

FLORIDA ORANGE PIE

Steps:

• Beat egg yolks in a bowl.
• Add yolks, 1/2 cup sugar, and 1/2 cup orange juice to a saucepan; stir to combine.
• Cook and stir constantly over low heat for 10-12 minutes or until mixture reaches 160°; take off of heat.
• Sprinkle gelatin over the remaining orange juice; stir to combine, then let stand for 1 minute.
• Add gelatin mixture and grated orange and lemon rind to egg yolk mixture; stir to combine.
• Chill until the mixture has the consistency of unbeaten egg whites.
• In another bowl, beat 1/2 cup whipping cream, 2/3 cup powdered sugar and salt with an electric mixer on high speed until stiff peaks form.
• Fold whipped cream mixture into gelatin mixture.
• Fold in coconut and orange sections.
• Spoon mixture into pie shell; chill until firm.
• In a mixing bowl, beat the remaining whipping cream until foamy.
• Gradually add in 3 tablespoons powdered sugar and beat until soft peaks form.
• Spread half of whipped cream over pie.
• Pipe or dollop the remaining whipped cream around the edge of the pie.

SPARKLING MANDARIN ORANGE CREAM PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 10 min. Stir in club soda.
• Remove 1/2 cup of the gelatin; place in small bowl. Add whipped topping; stir with wire whisk until well blended. Pour into crust. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched). Let remaining gelatin stand at room temperature 15 min.; stir gently 5 sec.
• Arrange 3/4 cup of the orange segments over gelatin layer in crust; press gently into gelatin. Gently spoon clear gelatin over pie. Refrigerate 3 hours or until firm. Top with remaining orange segments just before serving. Store leftover pie in refrigerator.

MANDARIN ORANGE PIE

Steps:

• Mix graham wafer crumbs, sugar and melted butter together.
• Spread in the bottom and up the sides of a 9 inch pie plate.
• Refrigerate.
• Mix gelatine with cold water.
• Stir in boiling water.
• Add sugar and stir to dissolve.
• Stir in lemon juice.
• Refrigerate until it starts to thicken.
• Whip cream until thick.
• Fold half of the whipped cream into the gelatine mixture, until blended.
• Fold in the mandarin oranges.
• Spoon into the crumb crust.
• Top with the remaining whipped cream.
• Refrigerate 3- 4 hours.