Directions:
- In a small saucepan, combine sugar and cornstarch. Stir in orange juice concentrate and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and orange peel. Cool to room temperature, stirring several times.
- Soften 4 cups of frozen yogurt. Meanwhile, in a small bowl, combine gingersnaps and butter; press onto the bottom and up the sides of a greased 9-in. pie plate.
- Spoon softened yogurt into crust. Top with half of the orange sauce; cut through with a knife to swirl. Place scoops of the remaining frozen yogurt over filling. Drizzle with remaining orange sauce.
- Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.18 Kcal (2479 kJ) | ||
| Calories from fat | 247.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.52g | 42% | |
|---|---|---|---|
| Cholesterol | 39.9mg | 13% | |
| Sodium | 374.82mg | 16% | |
| Potassium | 512.64mg | 11% | |
| Total Carbs | 81.18g | 27% | |
| Sugars | 51.07g | 204% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 9g | 18% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3mg | 16% | |
| Calcium | 252.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 250.87 Kcal (1050 kJ) | ||
| Calories from fat | 104.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 42% | |
|---|---|---|---|
| Cholesterol | 16.9mg | 13% | |
| Sodium | 158.79mg | 16% | |
| Potassium | 217.18mg | 11% | |
| Total Carbs | 34.39g | 27% | |
| Sugars | 21.63g | 204% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 3.81g | 18% | |
| Vitamin C | 3.9mg | 16% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 16% | |
| Calcium | 107mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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