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Desserts

Orange Cream Torte

Orange Cream Torte recipe
photo by:kraft
A creamy blend of orange juice and frozen yogurt thickened with unflavored gelatine is chilled in a pan lined with ladyfingers for a luscious dessert.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
8 servings
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What You Need

2
env.  KNOX Unflavored Gelatine
1/4
cup  sugar
1-1/2
cups  cold water
1
can  (6 oz.) frozen orange juice concentrate
1
pt.  frozen vanilla nonfat yogurt
1
tsp.  grated orange zest
1
pkg.  (3 oz.) ladyfingers, split
6
 canned mandarin oranges
1
oz.  BAKER'S Semi-Sweet Chocolate, melted

Make It

COMBINE gelatine and sugar in medium saucepan. Gradually add water, stirring until well blended. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended. Refrigerate until mixture mounds slightly, stirring occasionally. Set aside.

CUT ladyfingers in half crosswise. Stand 23 halves, cut-ends down, around side of 9-inch springform pan. Line bottom of pan with remaining ladyfinger halves. Spoon thickened gelatine mixture into prepared pan. Refrigerate 3 hours or until gelatine mixture is firm. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate. Refrigerate until ready to use.

LOOSEN and remove rim of pan. Arrange oranges on top of torte. Cut into 8 wedges to serve. Store leftover torte in refrigerator.

Kraft Kitchens Tips

Special Extra
Garnish with additional grated orange peel just before serving.
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