2 cups low-fat granola
3/4 cup slivered almonds
1/3 cup orange juice
1 tablespoon GOLDEN BLOSSOM HONEY
1/2 cup orange juice
1 envelope unflavored gelatin
1 container (16 ounces) nonfat cottage cheese
4 ounces nonfat cream cheese, softened
1/4 cup skim milk
2 tablespoons sugar
2 1/2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon almond extract
4 naval oranges
1/4 cup orange marmalade
2 tablespoons sliced almonds, toasted
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Preheat oven to 400°. Spray a 9-inch pan or springform pan with nonstick vegetable spray.
In a food processor, coarsely grind granola and almonds. Place ground mixture in a medium bowl. Mix in orange juice and honey.
Press mixture onto bottom of prepared pan. Bake about 10 minutes, or until crust is set. Remove from oven and cool thoroughly.
In a small saucepan, combine orange juice and gelatin. Over low heat, stir until gelatin dissolves, about 3 minutes. Remove from heat. Set aside.
In a blender, puree remaining ingredients until very smooth. Transfer to a large bowl. Stir in reserved gelatin mixture. Pour filling into crust.
Cover and refrigerate overnight.
Peel oranges and cut crosswise into round slices. Cut each round in half. Place on paper towels to drain excess juice. Arrange slices attractively on top of pie.
In a small saucepan, heat marmalade slowly until melted. Brush oranges with glaze. Sprinkle almonds on top. Serve.