1 tbsp. of butter
1 1/4 c. coconut
1 can (20 oz.) of crushed unsweetened pineapple
Water
1 envelope of unflavored gelatin
2 cartons (8 oz. each) of orange yogurt

Preheat oven to 325 degrees. Melt butter and toss with the coconut in a 9 inch pie plate. Press onto the bottom and sides of the pie plate. Bake 15 minutes or until golden. Cool on a wire rack.

Meanwhile, drain pineapple and reserve the juice. Add water to the juice, if necessary, to make 1/4 cup of liquid. Soften the gelatin in the liquid over low heat until gelatin is dissolved, stirring constantly.

Remove from heat and chill until partially set (to the consistency of an unbeaten egg white) and then beat the gelatin until it is fluffy. Fold in yogurt and pineapple and pour into the cooled crust.

Makes 8 servings at 139 calories per serving.