Yield: 4 servings
GELATIN LAYER
10-ounce can mandarin oranges in juice
1 package (4-serving size) sugar-free orange gelatin
3/4 cup plus 2 tablespoons cold water
CREAM CHEESE LAYER
1/4 cup plus 2 tablespoons nonfat or light (Neufchatel) cream cheese
Sugar substitute equal to 2 tablespoons sugar
1 1/2 tablespoons orange juice
1 1/4 cups nonfat or light whipped topping
1. Drain the oranges, pouring the juice into a 2-cup glass measure; add
enough water to bring the volume to 3/4 cup plus 2 tablespoons.
Microwave for a couple of minutes to bring to a boil. Place the gelatin
mix in a medium bowl, add the boiling liquid, and stir for 2 minutes.
Stir in the cold water. Place the gelatin mixture in the refrigerator
for about 1 hour, or until the consistency of raw egg whites.
2. Stir the drained oranges into the gelatin mixture and then
spoon 1/3 cup of the mixture into each of four 8-ounce wine glasses.
Set the remaining gelatin mixture aside to use in the Cream Cheese
Layer.
3. Place the cream cheese, sugar substitute, and orange juice in
a medium bowl and beat until smooth. Add half of the whipped topping;
beat just until mixed in, and then beat in the remaining whipped
topping. Stir in the remaining gelatin mixture and spoon the cream
cheese mixture over the gelatin in the wine glasses. Cover and chill
for several hours or until set, before serving.
Nutritional Facts (per serving)
Calories: 94
Carbohydrates: 17 g
Fiber: 0.5 g
Fat: 0.8 g
Sat. Fat: 0 g
Cholesterol: 2 mg
Protein: 5 g
Sodium: 172 mg
Calcium: 69 mg
Diabetic exchanges: 1 carbohydrate
