Directions:
- Heat oven to 450*. Remove 1 pie crust from pouch; unroll crust on work surface. Sprinkle with sugar. With rolling pin, roll sugar into crust. Place crust in ungreased 9 inch glass pie pan. Fold edges under; flute. Prick bottom and sides generously with fork.
- Bake 9 to 11 minutes or until lightly browned. Cool 20 minutes or until completely cooled.
- In a large bowl, combine cream cheese, yogurt and powdered sugar; beat until light and fluffy. Add orange concentrate; beat until well blended. Sprinkle pie filling mix over top; mix well.
- Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture until well blended.
- Spread filling in cooled baked shell. Refrigerate at least 1 hour or until filling is set before serving. Garnish with reserved whipped topping and orange peel if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.29 Kcal (2095 kJ) | ||
| Calories from fat | 290.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.3g | 50% | |
|---|---|---|---|
| Cholesterol | 47.06mg | 16% | |
| Sodium | 599.55mg | 25% | |
| Potassium | 352.22mg | 7% | |
| Total Carbs | 47.2g | 16% | |
| Sugars | 11.86g | 47% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 385.83 Kcal (1615 kJ) | ||
| Calories from fat | 224.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.91g | 50% | |
|---|---|---|---|
| Cholesterol | 36.29mg | 16% | |
| Sodium | 462.39mg | 25% | |
| Potassium | 271.64mg | 7% | |
| Total Carbs | 36.4g | 16% | |
| Sugars | 9.15g | 47% | |
| Dietary Fiber | 0.96g | 5% | |
| Protein | 4.17g | 11% | |
| Vitamin C | 3.9mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 49mg | 6% | |
* 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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