3/4 c. gingersnap cookie crumbs
1 tbsp. sugar
2 tbsp. butter, melted
1 can (11 oz.) mandarin oranges, drained and juice reserved
1 can (8 oz.) crushed pineapple in own juice, drained and juice reserved
1 env. (1/4 oz.) unflavored gelatin
1/4 c. sugar
16 oz. tofu, drained and cut into small pieces
1/2 c. low fat cottage cheese
1/4 c. frozen orange juice concentrate, slightly defrosted
1 tsp. vanilla

In small bowl, with fork, combine first 3 ingredients. Press mixture onto bottom of greased 9 inch pie plate. Freeze. Place reserved fruit juices in a small saucepan. Sprinkle with gelatin and let stand for 1 to 2 minutes. Add 1/4 cup sugar; heat mixture over low heat until gelatin and sugar dissolve, 3 to 4 minutes. Transfer mixture to medium bowl; chill to consistency of raw egg whites. With electric mixer or food processor, whip gelatin mixture until fluffy. Add tofu; mix until smooth. Add remaining ingredients; blend until thick and smooth. Fold in oranges and pineapple and pour mixture into partially frozen prepared crust. Chill until firm. Eight servings. About 210 calories per serving.