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Low Fat Orange Cream Torte
Makes 8 servings
2 envelopes KNOX Unflavored Gelatine
1/4 cup sugar
1 1/2 cups cold water
1 (6-ounce) can frozen orange juice concentrate
1 pint vanilla nonfat frozen yogurt
1 teaspoon grated orange peel
1 (3-ounce) package ladyfingers, split
Chocolate dipped mandarin oranges, chocolate curls and orange peel, for garnish
Mix gelatine and sugar; stir in water and let stand 1 minute. Stir over low heat until gelatine completely dissolves, about 5 minutes. Remove from heat; stir in orange juice concentrate, yogurt and orange peel until smooth.
Refrigerate until mixture mounds slightly, stirring occasionally.
Cut ladyfingers in half crosswise. Stand 23 halves, cut ends down, around side of 9-inch springform pan. Line bottom of pan with remaining halves. Spoon thickened gelatine mixture into lined pan. Refrigerate 3 hours or until firm.
Remove side of pan from torte. Garnish with chocolate dipped oranges, chocolate curls and orange peel if desired. Cut into wedges to serve.
Nutrition Information per serving (without garnish):
230 calories, 6 g protein, 51 g carbohydrate, 1 g total fat, 41 mg cholesterol, 61 mg sodium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
