Papaya Tangerine Cheese Pie

Ingredients

• 3 cups nonfat yogurt, plain
• 4 ounces gingersnaps (about 17)
• 2 tablespoons unsalted butter, melted
• 1/3 cup light sour cream
• 1/4 cup granulated sugar
• 2 teaspoons tangerine zest, grated
• 1/2 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 1/4 cup tangerine juice concentrate, frozen, thawed
• 1 3/4 cups papayas, peeled, chopped

• 1 (11 ounce) can mandarin oranges, well drained

Directions

1. 1

   Spoon the yogurt into a large strainer lined with cheesecloth or white paper towels over a bowl, & allow to drain, loosely covered, in the refrigerator, until the yogurt has reduced to about 1 3/4 cups & is the consistency of soft cream cheese.

2. 2

   In a food processor, process the gingersnaps to fine crumbs, then add the melted butter & process briefly to combine.

3. 3

   Press the crumb mixture into the bottom & up the sides of an 8-inch pie pan.

4. 4

   In a medium bowl, beat together the yogurt cheese & the sour cream until smooth, then beat in the sugar, tangerine zest & vanilla & set aside.

5. 5

   In a small saucepan, sprinkle the gelatin over the tangerine juice concentrate, then warm the mixture over low heat, stirring just until the gelatin is dissolved, before removing from the heat.

6. 6

   Beat the gelatin mixture into the yogurt cheese mixture.

7. 7

   Stir 1 1/2 cups of the papaya into the yogurt cheese mixture, then pour the filling into the prepared crust, before refrigerating for 6 hours or overnight so the the filling is set.

8. 8

   Just before serving, top the pie with the Mandarin oranges (in a tight circle around the edge & 8-10 in a tight circle in the middle, then sprinkle the remaining chopped papaya over the pie,.