Orange Delight Recipe
Orange Delight Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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 orange extract, optional
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 tablespoons reduced-sugar orange marmalade

Directions

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 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.
Originally published as Orange Delight in Light & Tasty February/March 2001, p54

Nutritional Facts

1 slice: 249 calories, 8g fat (4g saturated fat), 23mg cholesterol, 184mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 milk, 1 fat.

  • 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 orange extract, optional
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 tablespoons reduced-sugar orange marmalade
  1. 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.
  2. 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.
  3. Chill for at least 6 hours or overnight. Just before serving, run a 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.
Originally published as Orange Delight in Light & Tasty February/March 2001, p54

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MY REVIEW
_squizzle User ID: 7645735 28430
Reviewed Jun. 4, 2014

"I found the marmalade too strong, but I really liked everything else. This is my first time trying marmalade so maybe the brand I got wasn't good."

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