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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.
20 min
3 hr 20 min
8 servings
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What You Need

env.  KNOX Unflavored Gelatine
cup  sugar
cups  cold water
can  (6 oz.) frozen orange juice concentrate
pt.  frozen vanilla nonfat yogurt
tsp.  grated orange zest
pkg.  (3 oz.) ladyfingers, split
 canned mandarin oranges
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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