A snappy gingersnap crust complements the flavor of the ice-cream pie.

Ingredients:
1/4 cup sugar
4 teaspoons cornstarch
3/4 cup frozen orange juice concentrate, thawed
1/3 cup water
2 tablespoons margarine or butter, cut up
1 tablespoon finely shredded orange peel
1-1/4 cups finely crushed gingersnaps
1/3 cup margarine or butter, melted
6 cups vanilla frozen yogurt or low-fat or light vanilla ice cream
Fresh mint sprigs (optional)

Directions:
For sauce, in a medium saucepan combine sugar and cornstarch; stir in thawed orange juice concentrate and water. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in the 2 tablespoons margarine or butter and orange peel. Cover and cool completely.

For crust, in a medium bowl combine crushed gingersnaps and the 1/3 cup melted margarine. Toss to mix well. Spread mixture evenly into a 9" pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm.

Place 4 cups of the frozen yogurt or ice cream into a chilled bowl. Using a wooden spoon to stir the yogurt to soften slightly. Spoon the softened yogurt into the crumb crust. Drizzle half of the cool orange sauce over the yogurt. Swirl sauce into the yogurt with a knife or narrow metal spatula.

Remove remaining 2 cups of frozen yogurt from the freezer. Make small scoops of yogurt with a small ice-cream dipper and arrange over pie. (Or, use a spoon to make small scoops of yogurt.) Do not smooth top evenly. Drizzle the remaining orange sauce over all. Cover and freeze at least 8 hours before serving. If desired, garnish with mint springs.

Recipe makes 8 servings of Frozen Orange Swirl Pie.

Nutrition facts per serving: 388 cal., 7 g pro., 58 g carbo., 15 g total fat (4 g sat. fat), 12 mg cholesterol, 0 g dietary fiber, 264 mg sodium

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