3/4 c. boiling water
1 (4 oz.) sugar-free Hawaiian pineapple Jello
1/2 c. cold water plus ice cubes to make 1 c.
1/2 tsp. vanilla
1 (8 oz.) carton plain low-fat yogurt
1 c. drained crushed pineapple
1 can drained mandarin oranges

Dissolve Jello in boiling water. Add cold water (remove undissolved ice cubes). Blend in yogurt, mixing well. Add vanilla and fruit. Pour into baked pie shell over 6 sherbet glasses.