Ingredients: 3 cups plain yoghurt 18 ginger snaps 2 tablespoons extra virgin olive oil 1/3 cup sour cream 1/4 cup sugar (65gm or appx 2 oz) 2 teaspoons grated mandarin rind 1/2 teaspoon vanilla extract 2 teaspoons plain gelatine 1/4 cup mandarin juice 1 3/4 cups peeled, chopped pawpaw (appx 1 large pawpaw) 1 cup fresh mandarin slices (appx 200gm or 6 oz)

	Method: Set a large strainer lined with cheesecloth or white paper towels over a bowl. Spoon in the yoghurt and allow it to drain loosely covered in a refrigerator, until the yoghurt has reduced to 1 3/4 cups and is the consistency of soft cream cheese. Preheat your oven to 180o C (about 350o F) Using a blender or food processor, grind the ginger snaps down to fine crumbs Add the olive oil to the mix and reprocess briefly to combine into a crumb mix Press the crumb mixture into the bottom and sides of a pie pan, then bake in the oven until the crumbs are set (around 10 to 12 minutes). In a medium bowl, beat together the drained yoghurt and sour cream until smooth. Then beat in the sugar, grated mandarin rind and vanilla and set the mixture aside In a small saucepan, combine the mandarin juice and gelatine and warm over low heat until the gelatine is dissolved. As soon as the gelatine fully dissolves, remove the mix from the stove and combine it into the yoghurt mixture Stir 1 1/2 cups of pawpaw into the yoghurt mix and pour the filling into the prepared crust Refrigerate until the filling is set (this usually takes about 6 hours, so you may wish to do this overnight) Garnish each serving of pie with mandarin slices and any remaining pawpaw

	Notes: Draining the yoghurt required for this recipe takes several hours so you may wish to begin the draining the night before Outside Australia, papaya is an alternative name for pawpaw If you're worried about calories, you can use low-fat yoghurt and low-fat sour cream to reduce calories without any significant reduction in flavour Cream cheese can be substituted for drained yoghurt if you're pressed for time You can also substitute a prepared pie crust if you wish (though we think the ginger snap pie crust is much better!) This pie will provide approximately 8 servings

		Servings: 6 to 8 Preparation Time: Quite a lot Cooking Time: About 30 minutes

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