This frozen pie is a wonderful way to get your daily dose of vitamin C…..

Ingredients: (Serves 6-8)

• 1 recipe basic crumb crust
• 1 sachet powdered gelatine
• 75 ml/2½ fl oz cranberry juice
• 6 medium oranges, segmented
• 475 ml/16 fl oz plain yoghurt
• Fresh mint leaves, for garnish

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Press the crumb crust into a 23-cm/9-inch pie dish and bake for 15 minutes. Transfer to a wire rack to cool.

To make the filling, sprinkle the gelatine over the cranberry juice in a small saucepan. Set aside for 5 minutes. Cook the gelatine and juice over medium heat for 3 to 4 minutes, whisking constantly, until the gelatine has dissolved and the mixture begins to thicken. Remove from heat and cool completely.

Using a blender or food processor, blend the gelatine mixture, oranges and yoghurt until smooth. Pour the filling into the cooled piecrust. Cover the pie with plastic wrap and freeze for 4 hours, or until set. Garnish with fresh mint leaves.

Freeze any remaining pie for up to 1 week.