1 can Oregon Purple Plums
1 9-inch ready graham cracker or shortbread pie crust
1/2 cup orange marmalade, spreadable
1/4 teaspoon cinnamon
1 8 oz package cream cheese, room temperature
1 tablespoon orange juice concentrate
1 8oz package orange yogurt
1 8oz tub frozen whipped topping, thawed
- Spread the marmalade evenly over the pie crust.
- Drain the plums and set the syrup aside. Pit the plums and cut into quarters. Place the pieces briefly on a paper towel to finish draining. Spread the plum pieces evenly over the marmalade and sprinkle with cinnamon.
- Place the cream cheese and orange juice concentrate in the large bowl of mixer. Beat until light and creamy. Add the yogurt and blend well for about two minutes. Fold in the whipped topping. Spread over the plums and chill before serving.
- Optional: boil the syrup with 1-1/2 tbsp sugar until reduced about one-third. Cool. Use as a sauce for the torts if desired, or save it for ice cream.