• 1 refrigerated pie crust
• 3 ounces orange gelatin
• 3/4 cup boiling water
• 1 cup orange sherbet, slightly softened
• 1 cup fat-free frozen dessert topping, thawed
• 2 Tbs. miniature chocolate chips
• 1/2 tsp. oil

Preheat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 10 inch tart pan with removable bottom or 9 inch pie pan. Meanwhile, place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved. Spoon in sherbet and stir until melted. Place in freezer 5 minutes or until soft set. Stir sherbet mixture. Add whipped topping and mix well. Spoon mixture into cooled baked shell. In small resealable plastic food storage bag, combine chocolate chips and oil. Seal bag and place in bowl of very hot water. Flex bag several times to melt chips. Cut small opening in bottom corner of bag. Pipe chocolate over top of tart to form spider web design. Refrigerate until serving time. The heavier storage or freezer-weight bags work best for drizzling chocolate. Start with a tiny opening. You can always enlarge it.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 208, fat 8.6g, 37% calories from fat, cholesterol 1mg, protein 2.7g, carbohydrates 30.4g, fiber 0.6g, sugar 19.4g, sodium 182mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 1.7, Very lean meat protein: 0.0

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