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 orange crème yogurt - dress with ruby red cranberry sauce!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- In small saucepan, stir gelatin and orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved.
- 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.
- 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.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
EASY ORANGE-CRANBERRY DESSERT
Frozen pound cake makes for quick assembly of an eye-catching trifle filled with fresh flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pudding mix and milk in 2-quart sauce-pan. Heat to boiling over medium heat, stirring constantly; remove from heat. Place plastic wrap directly on pudding. Refrigerate 2 hours or until completely cooled.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Fold 1/2 cup of the whipped cream into the pudding.
- Cut pound cake into 1/2-inch slices; cut each slice crosswise in half. Arrange about one-third of the cake pieces in bottom of bowl with slanted side, or arrange one-half of the cake pieces in bottom of bowl with straight side. Sprinkle with 2 tablespoons of the liqueur. Spread about one-third or one-half of the cranberry-orange sauce over cake pieces. Top with half each of the raspberries and orange segments. Spoon 1 cup of the pudding mixture over fruit. Repeat layers with remaining cake, liqueur, cranberry-orange sauce, raspberries, orange segments and pudding mixture. Top with remaining whipped cream. Refrigerate 1 hour before serving. Garnish with additional raspberries.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 100 mg
CRANBERRY CAKE WITH ORANGE SAUCE
I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. -Shirley Dehler of Columbus, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.
Nutrition Facts : Calories 233 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 49g carbohydrate, Fiber 1g fiber), Protein 2g protein.
RUBY CRANBERRY SAUCE
An elegant, somewhat tart option to replace the canned cranberry sauce we are all familiar with. This dish is easy to prepare and looks beautiful on the table. You can make this a few days ahead and store it in the refrigerator.
Provided by covergirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Stir sugar, wine, water, orange zest, and salt together in a large pot. Bring to a boil. Add cranberries and simmer until popped, 15 to 20 minutes. Remove from heat and cool; drain extra liquid. Transfer to the refrigerator.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 57.6 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.2 g, Sodium 76.2 mg, Sugar 52.4 g
BOOZY FRESH CRANBERRY-ORANGE SAUCE
Why buy canned cranberry sauce when you can easily make your own from fresh cranberries, sugar, water, and a little bit of fresh orange? Cointreau®, or another orange-flavored liqueur, gives this sauce an extra flavor boost. It's perfect with ham, chicken, or turkey, whether it's a holiday or not.
Provided by Bibi
Time 30m
Yield 15
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
- Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.
Nutrition Facts : Calories 54 calories, Carbohydrate 11.5 g, Fiber 0.8 g, Protein 0.1 g, Sodium 20.3 mg, Sugar 9.9 g
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