Mandarin Cream Delight

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* Exported from MasterCook *

 

Mandarin Cream Delight

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST

9 tablespoons butter or stick margarine -- softened

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/8 teaspoon salt

Cooking spray

FILLING

2 (11-ounce) cans mandarin oranges in light syrup -- drained

1/4 cup sugar

1 (16-ounce) carton fat-free sour cream

2 (3.4-ounce) packages vanilla instant pudding mix -- or 2 (1.4-ounce)

packages sugar-free vanilla instant

pudding mix

1 (8-ounce) container frozen reduced-calorie whipped

topping -- thawed

Mint sprigs -- (optional)

 

1. To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in a large

bowl. Beat at medium speed of a mixer until light and fluffy (about 2 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Ad flour and

salt to butter mixture, beating at low speed until well-blended.

 

2. Preheat oven to 400°.

 

3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and

pierce bottom of dough with a fork. Bake at 400° for 12 minutes or until

lightly browned. Cool crust on a wire rack.

 

4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2

cup juice. Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a

large bowl. Stir in the orange segments. Spoon orange mixture over crust,

spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint,

if desired. Yield: 16 servings (serving size: 1 piece).

 

Calories 276 (30% from fat); Fat 9.3g; (sat 6.4g, mono 2g; poly 0.4g); Protein

4.2g; Carb 43g; Fiber 0.3g; Chol 18mg; Iron 0.7mg; Sodium 212mg; Calc 44mg

 

KES 04/02/00

 

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