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Orange Delight

 Orange Delight
"I'm a college student who was introduced to the kitchen when I was very young," reports Michael Gagliardi of Bell Canyon, California. "My favorite thing is baking desserts—because I like the sweet reward at the end."
10 ServingsPrep: 30 min. + chilling


  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 2 tablespoons butter, melted
  • 3/4 cup orange juice
  • 1/3 cup sugar
  • 2 envelopes unflavored gelatin
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (16 ounces) fat-free sugar-free vanilla yogurt
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon McCormick® Pure Orange Extract, optional
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 tablespoons reduced-sugar orange marmalade


  • In a bowl, combine wafer crumbs and butter; press onto the bottom of
  • an ungreased 9-in. springform pan. Bake at 375° for 10 minutes.
  • Cool on a wire rack. In a saucepan, combine orange juice, sugar and
  • gelatin; let stand for 5 minutes. Cook and stir over low heat until
  • gelatin is dissolved. Cool for 10 minutes.
  • Meanwhile, in a blender or food processor, cover and process ricotta
  • cheese until smooth. Add the yogurt, orange peel, extract if desired
  • and gelatin mixture; cover and process until smooth. Set aside 1/3
  • cup oranges for garnish. Add remaining oranges to yogurt mixture.
  • Spoon into the crust.
  • Chill for at least 6 hours or overnight. Just before serving, run a

2 of 2

Orange Delight (continued)

Directions (continued)

  • knife around edge of pan to loosen. Remove sides of pan. Arrange
  • reserved oranges on top. Melt marmalade; spoon over top. Refrigerate
  • leftovers. Yield: 10 slices.
Nutritional Facts: One slice equals 249 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 184 mg sodium, 35 g carbohydrate, 0.55 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.