FROZEN CRANBERRY PIE

CRUST

1 cup graham cracker crumbs

2 tab. wheat germ

1/2 tea. ground ginger

2 1/2 tab. melted calorie-reduced margarine

FILLING

2 cups fresh or frozen cranberries

1/3 cup finely chopped peeled apple

1/2 cup plus 2 tab. sugar

1/4 cup fresh orange juice

1/2 tea. cinnamon

1/4 tea. ginger

1 quart vanilla frozen yogurt

2 tab. finely chopped pistachio nuts (optional)

Combine crumbs, wheat germ and ginger. Add margarine and mix well. Press evenly in 9" pie dish. Bake 350' for 10 min. Cool. In large pan stir cranberries, apple, sugar, orange juice, cinnamon and ginger. Bring to boil, reduce heat to medium and simmer until cranberry skins start to pop and sauce thickens, about 5 to 8 min. Transfer to large bowl and let cool; cover with plastic wrap and refrigerate until well chilled. Remove frozen yogurt from freezer, soften slightly at room temp. about 5 to 7 min. and fold into cranberry mixture. Chill filling in freezer until slightly firm, then spoon into crust; sprinkle with pistachio nuts. Freeze until firm, at least 2 hours. Remove from freezer 7 to 10 min. before serving. This can be frozen up to five days, tightly covered with plastic wrap.