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Orange Crème Dessert with Ruby Cranberry Sauce
Orange Crème Dessert with Ruby Cranberry Sauce
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Prep Time:
40 minutes
Total Time:
3 hours 40 minutes
Whip up a delicious stovetop orange Crème dessert with gelatin, graham crackers, orange juice, and Yoplait® Original orange crème yogurt, topped with ruby red cranberry sauce!
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 yogurt orange crème
  • 2 teaspoons grated orange peel
  • 2 cups Cool Whip lite frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 375°F. Grease a 9-inch springform pan with cooking spray. Evenly press cracker crumbs into the bottom of the pan. Bake for 7 minutes. Chill in the refrigerator or freezer until fully cooled.
  • In a medium saucepan, combine cranberries, sugar, cornstarch, and water until well blended. Bring to a boil over medium heat, stirring constantly. Lower the heat and let it simmer for 10 to 15 minutes until the cranberries burst, stirring occasionally. Allow it to cool for 15 minutes, then refrigerate until ready to serve.
  • Combine gelatin and orange juice in a small saucepan. Allow to sit for 2 minutes. Heat over low heat while stirring until gelatin is fully dissolved.
  • Add yogurt and orange peel to a blender and blend until smooth. While blending, slowly pour in the gelatin mixture. Blend on High speed for 15 to 20 seconds until fully combined. Transfer the mixture to a medium bowl and carefully fold in the whipped topping. Spread the mixture evenly over the cooled crust. Chill in the refrigerator for 3 hours or until set. Enjoy!
  • To present, gently run a knife around the edge of the dessert and remove the side of the pan. Slice the dessert into wedges and transfer to individual dessert plates. Generously top each wedge with 2 tablespoons of the cranberry mixture.

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