Mandarin Cream Delight

Mandarin Cream Delight Recipe
Becky Luigart-Stayner

Yield:

16 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 30 %
Fat 9.3 g
Satfat 6.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.2 g
Carbohydrate 43 g
Fiber 0.3 g
Cholesterol 18 mg
Iron 0.7 mg
Sodium 212 mg
Calcium 44 mg

Ingredients

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, undrained
1/4 cup sugar
1 (16-ounce) carton fat-free sour cream
1 (8-ounce) carton low-fat 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)

Preparation

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

Preheat oven to 400°.

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.

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.

January 2000
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