Crumb Crust 1 1/3 cups fine graham crakcer crumbs (about 11 whole graham crackers) 1/4 cup unsweetened, unfiltered apple juice
Filling 1/3 cup unsweetened, unfiltered apple juice 1 tablespoon unflavored gelatin 1 1/2 cups plain nonfat yogurt 1/2 cup nonfat ricotta cheese 1/4 cup packed light or dark brown sugar 2 tablespoons fresh orange juice 2 tablespoons fresh lime juice 2 tablespoons grated lime zest 1 tablespoon grated orange zest
Garnish 1 or 2 oranges, peeled and cut into 10, 1/8-inch-thick slices 10 sprigs fresh mint
Preheat oven to 350 degrees F. Lightly spray a 9-inch pie pan with vegetable oil.To make the crust, put the crumbs in a small bowl, add the apple juice, and stir with a fork until the crumbs are moist but not sticky. Press the crumb mixture into the pie pan and up the sides. Bake for about 15 minutes or until golden. (Cracks in the crust are normal in oil-free crusts.) Set the crust on a wire rack to cool completely. To make the filling, bring the apple juice to a simmer over medium heat in a small saucepan. Turn off the heat but leave the saucepan on the burner. Sprinkle the gelatin over the juice and stir until dissolved. In a food processor or blender, combine the yogurt, ricotta cheese, sugar, juices, zests, and the gelatin mixture and process until smooth. Taste and adjust the sweetness with brown sugar. Pour into the cooled crust and smooth with a spatula. Refrigerate for at least 2 hours. Cut into 10 portions and garnish each with an orange slice and a mint sprig.
