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Orange Crème Dessert with Ruby Cranberry Sauce
chocolate-covered graham crackers, finely crushed (about 1 cup)
cups fresh or frozen cranberries
envelope unflavored gelatin
cup orange juice
containers (6 oz each) Yoplait® Original yogurt orange crème
teaspoons grated orange peel
cups Cool Whip™ lite frozen whipped topping, thawed
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.
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.
In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
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.
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.
No nutrition information available for this recipe.
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