Orange Crème Dessert with Ruby Cranberry Sauce

Enjoy this delicious dessert that’s made on a stovetop using Yoplait® Original 99% Fat Free orange crème yogurt – dress with ruby red cranberry sauce!

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  • prep time 40 min
  • total time 3 hr 40 min
  • ingredients 10
  • servings 12
 

Ingredients

12
chocolate-covered graham crackers, finely crushed (about 1 cup)
2
cups fresh or frozen cranberries
3/4
cup sugar
1
teaspoon cornstarch
3/4
cup water
1
envelope unflavored gelatin
1/4
cup orange juice
4
containers (6 oz each) Yoplait® Original 99% Fat Free orange crème yogurt (2 cups)
2
teaspoons grated orange peel
2
cups frozen light whipped topping, thawed

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LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
  • 2 Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
  • 3 In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
  • 4 In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
  • 5 To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.
  • 1 Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. Press cracker crumbs evenly in bottom of pan. Bake 7 minutes. Place in refrigerator or freezer until completely cooled.
  • 2 Meanwhile, in medium saucepan, mix cranberries, sugar, cornstarch and water until smooth. Heat to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 10 to 15 minutes or until cranberries pop, stirring occasionally. Cool 15 minutes. Refrigerate until serving time.
  • 3 In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
  • 4 In blender container, place yogurt and orange peel; blend until smooth. With blender running, add gelatin mixture. Cover; blend at High speed for 15 to 20 seconds or until combined. Spoon into medium bowl. Gently stir in whipped topping. Spoon and gently spread over cooled crust. Refrigerate 3 hours or until set.
  • 5 To serve, run knife around edge of dessert; remove side of pan. Cut dessert into wedges; place on individual dessert plates. Top each with 2 tablespoons cranberry mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
65mg
65%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
10%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.