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Low Fat Orange Yogurt Tart

One 9-inch tart dish or pie pan

Making a crust

  1. In a bowl , sift together:
    • 1/2 cup flour
    • 1/8 tsp. salt
  2. Add and blend with a pastry blender until it has the grain of cornmeal to pea size:
    • 2 tbsp. brown sugar (packed)
    • 1/4 cups butter or margarine
  3. Add and blend:
    • 1/4 cup sliced almonds
  4. Spread the flour mixture into the greased tart dish evenly with a knife. Cover it with a sheet of plastic wrapper and press the dough with a hand. Bake at 370°F for 12 min or until it is lightly brown.

Making orange yogurt filling

  1. Mix in a bowl:
    • 3 cup yogurt,
    • 1/3 cup sugar,
    • 1 and 1/2 tsp. orange zest
    • 1 tsp. orange extract . (Zest is only deeply colored part of the orange peel. Avoid the white part of the peel, which is bitter. Grated zest is more like paste after you collect it.)
  2. Mix and set it aside:
    • 2 envelopes of Knox gelatin
    • 1/4 cup water.
  3. In a medium size pot, put together and heat to a boil:
    • 1/2 cup orange juice ( about 1 and 1/2 oranges) ,
    • 3 tbsp. sugar
  4. Remove from heat, add gelatin and water mixture to the hot orange juice. Stir well until gelatin dissolves. When the gelatin mixture is at room temperature, add to the yogurt mixture(1).
  5. Pour on the cooled crust and set it in refrigerator for a few hours or until it sets.
  6. Just before serving, decorate with mandarin oranges and whipping cream.
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