Orange-Swirl Yogurt Pie

• 1/4 cup sugar
• 4 teaspoons cornstarch
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/3 cup water
• 2 tablespoons butter
• 1 tablespoon grated orange zest
• 6 cups low-fat vanilla frozen yogurt, divided
• 1-1/4 cups crushed gingersnaps (about 20 cookies)
• 1/3 cup butter, melted

1. 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 zest. Cool to room temperature, stirring several times.
2. 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.
3. 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.
4. Cover and freeze for at least 8 hours before cutting. May be frozen for up to 3 months.

sugar, cornstarch, orange juice concentrate, water, butter, orange zest, lowfat vanilla, crushed gingersnaps, butter

Taken from www.tasteofhome.com/recipes/orange-swirl-yogurt-pie/ (may not work)