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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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lighter version of orange torte Ingredients:
1 (1/3 ounce) package sugar-free orange gelatin |
2/3 cup boiling water |
1/2 cup cold water |
16 ounces fat-free whipped topping |
8 ounces reduced-fat cream cheese |
1/4 cup sugar |
1/4 cup milk |
1/4 cup graham cracker crumbs |
3 ounces ladyfingers, split |
1 (11 ounce) can mandarin oranges |
Directions:
1. In large bowl dissolve gelatin in boiling water; stir in cold water. Cover and refrigerate for 30 min until syrupy. Fold in 3 cups whipped topping; set aside. In small mixing bowl, beat the cream cheese and sugar until smooth; gradually beat in the milk. Fold in remaining whipped topping.
2. Grease the bottom of 9 in springform pan; sprinkle with cracker crumbs. Arrange ladyfingers around the edge of pan. Set aside 1 1/2 cups of the orange mixture. Alternately spoon the cream cheese mixture and remaining orage mixture into pan. Spread reserved orange mixture over top. Refrigerate for 1 hour or until set. Remove sides of pan. Garnish with mandarin oranges.
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