Tangerine Bavarian Tart 22 Reduced fat Choc. graham cracker squares
1/4 c Honey
1 tb Melted butter
1/4 c Sugar
2 tb All purp. flour
1 pk Unflavored gelatin
1 1/2 c Orange-tang. juice or orange juice
1 tb Orange flav. liqueur
1/2 ts Vanilla extract
1 1/2 c Thawed frozen Light Cool Whip
Spray a 9 in. tart pan or pie plate with non-stick cooking spray. Crush
graham cracker squares, then mix in the honey and butter. Press firmly into
the pan, over the bottom and up the sides. Chill about 15 min. Fill a large
bowl with ice water. In a medium non-stick saucepan combine the sugar,
flour and gelatin, then whisk in the juice. Bring to a simmer,stirring
constantly. Remove from heat and stir in the liqueur and vanilla. Set the
saucepan into the ice water, let stand and stir occasionally til mixture
begins to thicken, about 20 min. Fold in the whipped topping. Transfer to
the crust, swirling the top in a decorative pattern. Refrig. about 3 hrs.
Tangerine Bavarian Tart printer friendly version located here.
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