1 1/2 cups quick cooking oats 1 tablespoon plus 1/2 teaspoon ground cinnamon, divided
3/4 cup frozen apple juice concentrate, thawed and divided
2 large apples, peeled if desired, and thinly sliced
1 teaspoon lemon juice
1/3 cup cold water
1 envelope unflavored gelatin
2 cups DANNON® Plain or Vanilla Nonfat or lowfat yogurt
1/4 cup honey
1/2 teaspoon almond extract
Preheat oven to 350°F In a small bowl combine oats and 1 tablespoon cinnamon.
Toss with 1/4 cup apple juice concentrate.
Press onto bottom and side of 9-inch pie plate.
Bake 5 minutes or until set.
Cool on wire rack.
In a medium bowl toss apple slices with lemon juice; arrange on cooled crust in pan and set aside.
In a small saucepan combine cold water and remaining 1/2 cup apple juice concentrate.
Sprinkle gelatin over water mixture; let stand 3 minutes to soften.
Cook and stir over medium heat until gelatin is completely dissolved; remove from heat.
Add yogurt, honey, remaining 1/2 teaspoon cinnamon and almond extract; blend well.
Pour over apples in crust.
Chill several hours or overnight.
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