Low Fat Frosty Orange Creme Layered Dessert Recipes

FROSTY ORANGE CREME LAYERED DESSERT RECIPE - (4.4/5)

Steps:

• Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min. Beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Whisk in COOL WHIP; spread over sherbet in pan. Freeze at least 3 hours. To unmold, invert pan onto plate; remove foil.

BONNIE'S ORANGE LAYER CAKE (LOWFAT)

Steps:

• 1. Important Note: Do not omit or substitute the pear baby food. There is a reason it is in the cake.
• 2. MAKE THE CAKE: Preheat the oven to 350 degrees. Using Pam kitchen spray, spray two 8 inch cake pans.
• 3. Combine flour, 1 cup granulated sugar, baking powder, salt and orange peel in a large mixing bowl. Set aside.
• 4. In a small bowl, combine pears, milk, 1/4 cup orange juice, and 1/2 teaspoon orange extract and blend well.
• 5. In a small mixing bowl with an electric mixer on medium speed, beat the egg whites until soft peaks form. Add 2 tablespoons granulated sugar and beat egg whites until stiff peaks form but are not dry. Add the orange juice mixture to the egg whites, and beat on moderately low speed until well blended.
• 6. Now add the egg white mixture to the dry ingredients BY HAND and quickly mix with a rubber spatula to quickly fold in. Don't overmix.
• 7. Pour batter into two 8 inch prepared pans. Bake at 350 for 25 minutes to 30 minutes. Do not overcook! Cake will start to pull away from the sides and will be done when you do the toothpick test and it comes out clean. Cake will only be light brown. Remove from oven, cover with wax paper, and put on a rack to cool before removing from pans.
• 8. MAKE THE FROSTING: In a medium bowl, and using the hand mixer, beat margarine until smooth. Add 2 cups powdered sugar, 2 tablespoons orange juice, orange peel, and 1 teaspoon orange extract and beat until blended. Add 1 cup powdered sugar and beat until orange frosting is light and fluffy. If it gets too thick, add a tiny splash of orange juice to thin and beat before frosting.
• 9. FROST THE CAKE! Place 3 strips of wax paper on your cake serving plate. Set the first layer on the wax paper. Spread frosting on the top of the first layer, and then add the second layer on top and frost top and sides of cake. Slip the waxed paper strips out from under the cake, and your dish is clean. Refrigerate the cake for 2 or 3 hours. serve slightly chilled.
• 10. What To Expect: This was delicious! The frosting is to die for, and I cannot believe it is lowfat! The cake has a medium dense full-bodied texture. We liked it. Very satisfying. It was great with a cup of mocha or milk. About Substitutes: Can you use Splenda? I have no idea. I have only made the recipe exactly as written, and for us it was sensational. If you do use Splenda with good results, please let us know!

LEMON FLUFF LAYERED DESSERT

Steps:

• For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
• Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
• Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
• Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
• When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
• You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

FOUR SEASON ICEBOX DESSERT

Steps:

• SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
• SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
• Pour over spring (base), bake at 350 for approximately 20 minutes until set.
• FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
• WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
• Refrigerate until ready to use.

MANDARIN ORANGE CREME JELLO

Steps:

• Boil water.
• Remove from heat and add jello and whisk until dissolved.
• Add juice from mandarin oranges.
• Add sour cream and whisk together until sour cream is thoroughly mixed in (should have smooth consistancy).
• Pour into serving bowl or jello mold.
• Refrigerate until set (2-4 hours).

LOW SUGAR LOW FAT CREAM CHEESE FROSTING

Steps:

• Let the Cream Cheese and the Butter reach room temperature.
• Next, Beat all ingredients until smooth and creamy.
• Icing cake/ cupcakes or drizzle over a Bundt cake.
• The Cake with this Icing should be refrigerated because of the Cream Cheese if there are any leftovers.

RASPBERRY LAYERED DESSERT

Steps:

• Mix butter, 2 T sugar and flour. Press into a 9 x 13 pan. Bake at 325 degrees F for 12 minutes. Cool.
• Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust.
• Dissolve jello and 1/2 C sugar in 2 C boiling water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.

SPLENDA MOCHA TRUFFLES

Steps:

• In a medium sized bowl, dissolve instant coffee in water.
• Add cream cheese and blend until light& creamy.
• Add SPLENDA sweetener and blend well.
• In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
• Add to cream cheese mixture and blend well.
• Chill about 1 hour or until firm enough to shape.
• Shape into small drops about 1 inch.
• Place on sheet of wax paper and freeze.
• Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
• When ready, remove Truffles& let sit about 5 minutes before coating.
• Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
• Then place Truffles into bag and gently shake to coat.
• Store in airtight container in refrigerator.

FROSTY ORANGE CREME LAYERED DESSERT

Steps:

• Line 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.
• Freeze 3 hours. To unmold, invert pan onto plate; remove foil.