Orange Crème Dessert with Ruby Cranberry Sauce

Enjoy this orange Crème dessert that’s made on a stovetop using gelatin, graham crackers, orange juice and Yoplait® Original 99% Fat Free orange crème yogurt – dress with ruby red cranberry sauce!

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 50%

4 Stars 50%

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

888ed750-b8fc-4c16-8018-df000ba5e5f4

Prep Time 40 min
Total Time 3 hr 40 min
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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.