Stagecl Posted May 22, 2009 Report Share Posted May 22, 2009 This recipe is from Cooking Light. It is tasty and low in fat calories assuming you don't eat it all at once:D It is also quick and easy to make. Mandarin Cream Delight Crust 2 C reduce fat vanilla wafers, crushed 2 Tbsp butter, melted Combine and press into a greased 9 x 13 pan. Bake in preheated 400 degree oven for 7 to 10 minutes until light in color. Cool. Filling 2 (11 oz) cans mandarin oranges in light syrup, drained saving 1/2 cup of juice 1/4 C sugar 24 oz fat free sour cream 2 (3.4 oz) pkgs. of instant vanilla pudding 1 (8 oz) container fat free cool whip Drain oranges and save 1/2 Cup of the juice (as mentioned above). Combine sugar, pudding, sour cream, pudding and juice in a bow. Blend well: stir in oranges. Spread over crust and topp with cool whip. Refrigerate for at least 1 hour before serving. A little longer is better. Serves 16 Enjoy! Link to comment Share on other sites More sharing options...
quiltmonkey Posted May 22, 2009 Report Share Posted May 22, 2009 Oh man!! I was hoping "Mandarin Cream Delight" would be your latest quilted creation, not a recipe!!!! :P :) (lol just teasing,,, but "Mandarin Cream Delight" is an interesting title for a quilt, dontcha think?) Link to comment Share on other sites More sharing options...
yankiequilter Posted May 22, 2009 Report Share Posted May 22, 2009 I have a very similar recipe that uses a can of sweetened condensed milk but not the pudding, 8 oz. cream cheese and not as much sour cream as Cheryl's recipe, 1/2 cup frozen orange juice concentrate and an Oreo cookie crust. YUMMY!!!!! Link to comment Share on other sites More sharing options...
Stagecl Posted May 22, 2009 Author Report Share Posted May 22, 2009 Carmen, That sounds good too:D Shana, I'll see if I can come up with something quilt related, but it won't be for a while. I am trying to catch up on all the oldies...hmm...but I am currently putting the borders on an envelope quilt. Link to comment Share on other sites More sharing options...
Mary Beth Posted May 22, 2009 Report Share Posted May 22, 2009 Carmen, Your recipe doesn't sound as light but it sure sounds yummy!! Link to comment Share on other sites More sharing options...
Stagecl Posted May 22, 2009 Author Report Share Posted May 22, 2009 I just looked at the fat-free sour cream...2 tbsp has only 25 calories , at least that is what mine says on the carton. Link to comment Share on other sites More sharing options...
yankiequilter Posted May 23, 2009 Report Share Posted May 23, 2009 Here's my complete recipe: Crust: 1 pkg. Oreo cookies, crushed 1 stick butter, melted Mix butter and cookies and press into 9" baking pan. I don't bake the crust. And, I use sugar free Oreo type cookies. Filling: 1 - 8 oz. pkg. cream cheese, softened 1 can sweetened condensed milk 1/2 cup orange juice concentrate 1/2 cup sour cream 1 can mandarin oranges 1 8 oz. carton Cool Whip Beat cream cheese until fluffy. Add milk, orange juice and sour cream and beat until smoth. Fold in Cool Whip. Spoon 1/2 of filling onto crust. Arrange 1/2 of orange slices on the filling. Pour remaining filling into pan and garnish with remaining oranges. Chill 4 hours or longer before serving. I've made this with real whipped cream sweetened with Splenda instead of Cool Whip and it is --- well ----just unbelievably good!!!!!!! But if you do that you don't want your cholesteral checked the next day! Link to comment Share on other sites More sharing options...
Blue Wren Posted May 23, 2009 Report Share Posted May 23, 2009 You sure do cook with lots of things that we don't have in Australia or....maybe we do but we call them something else? What is cool whip? :cool: Link to comment Share on other sites More sharing options...
yankiequilter Posted May 23, 2009 Report Share Posted May 23, 2009 Cool Whip is a frozen already whipped topping that can be used instead of whipping cream. No comparison in taste - hands down, sweetened whipped cream is the taste test winner! Tge Cool Whip has fewer calories and less fat and I think that is why people use it. Years ago I cleaned out my freezer and dumped a bowl of Cool Whip in the sink and left it. The next morning it was still there in the same shape as I left it - it didn't melt! That should tell us something about the product! Link to comment Share on other sites More sharing options...
Boni Posted May 23, 2009 Report Share Posted May 23, 2009 Cheryl, I tried your sour cream corn bread and it was yummy! I'll try this one cause I'm sure it will be even better! Thanks Jenny, Stay away from Cool Whip. It's one molecule away from plastic! Real whipped cream is the best. Cheryl, Can I substitute banana cream pudding and use bananas instead of oranges? Just a thought. And maybe garnish with fresh strawberries? Link to comment Share on other sites More sharing options...
Stagecl Posted May 23, 2009 Author Report Share Posted May 23, 2009 Bonnie, I don't know why you couldn't substitute banana cream pudding and use bananas...sounds good to me. My only thought is keeping the bananas from turning brown. The sour cream might do that as I think it is acidic, but I could be wrong. Do bananas turn brown in banana cream pie and are they treated before they are put in the pie? Fresh strawberries would make a wonderful garnish! Glad you enjoyed the cornbread. It is still my favorite after 20 years. Link to comment Share on other sites More sharing options...
Stagecl Posted May 23, 2009 Author Report Share Posted May 23, 2009 Bonnie, I am thinking of trying chocolate pudding with the oranges and a oreo crust!:D Carmen, Thank you for sharing your recipe. I am going to write it down. I prefer real whipping cream. Jess, my DD, suggested using the whip cream in a can...I may give that a try to keep the calorie count down. Link to comment Share on other sites More sharing options...
Boni Posted May 23, 2009 Report Share Posted May 23, 2009 The best way to keep bananas from turning dark is------EAT THE WHOLE THING!:P I have a friend who buys bananas to make pudding and won't allow the family to eat them because she's saving them. Her children grew up not liking fresh bananas because they never got to eat a fresh one! I do think a banana pudding such as this one wouldn't last long enough for them to turn brown--all kidding aside.:P Link to comment Share on other sites More sharing options...
Stagecl Posted May 23, 2009 Author Report Share Posted May 23, 2009 I don't think it would last long either, Bonnie! Dipping the bananas in orange juice before putting them in the pudding (or lemon, or pineapple juice will work too) should keep them from browning. Link to comment Share on other sites More sharing options...
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