Papaya-Tangerine Cheese Pie
There are lots of glorious flavors (ginger, tangerine, papaya, and orange) at play in this marvelous summertime pie. You will need to start the yogurt cheese a day ahead.
  • 3 cups plain nonfat yogurt
  • 4 ounces (about 17) gingersnaps
  • 2 tablespoons extra-light olive oil
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup sugar
  • 2 teaspoons grated tangerine or orange zest
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons unflavored gelatin
  • 1/4 cup frozen tangerine or orange juice concentrate, thawed
  • 1-3/4 cups peeled, chopped papaya (about 1 large)
  • 1 cup canned juice-packed mandarin oranges, well drained

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

2. Preheat oven to 350°F. In food processor, process gingersnaps to fine crumbs. Add oil and process briefly to combine. Press crumb mixture into bottom and up sides of a 9-inch pie pan. Bake until crumbs are set, about 12 minutes. Transfer to a wire rack to cool.

3. In medium bowl, beat together yogurt cheese and sour cream until smooth. Beat in sugar, tangerine zest and vanilla, and set aside.

4. In small saucepan, sprinkle gelatin over tangerine juice concentrate. Warm mixture over low heat, stirring just until gelatin is dissolved, then remove from heat. Beat gelatin mixture into yogurt cheese mixture.

5. Stir 1-1/2 cups of papaya into yogurt cheese mixture. Pour filling into prepared crust. Refrigerate until the filling is set, 6 hours or overnight.

6. Just before serving, top pie with remaining papaya and mandarin oranges.

Nutritional Information
Per serving: 204 calories, 5.8g total fat, 1.5g saturated fat, 3.3g monounsaturated fat, 0.5g polyunsaturated fat, 1.5g dietary fiber, 6g protein, 34g carbohydrate, 5mg cholesterol, 153mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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