Orange Crème Dessert with Ruby Cranberry Sauce

 

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

• 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.