Saturday, May 7, 2011
I like recipe blogs almost as much as I like quilt blogs, so I thought I might try to throw in some recipes every so often. I made this dish today which goes by the very unimaginative name of "Orange Dessert." I usually make it in one big dish, but two smaller ones fit in my freezer better. And as it turned out, it was a sort of serendipity that I made it in two dishes. Dave decided this morning to go visit a neighbor who cares for her husband who has Alzheimer's (who happens to be a retired pastor in our conference) and as he was leaving I handed him one of these to take with him. He also took her some Mother's Day flowers. He can be a pretty good guy when he wants to!
I got this recipe from Southern Living magazine a few years ago, so you know it's going to be good. I make it as low fat and low sugar as I can, as you will see.
1/2 cup butter or margarine, melted
60 Ritz crackers, crushed (I use the low sodium ones)
1/4 cup sugar (I use Splenda)
1 (14-oz) can Eagle Brand sweetened condensed milk (I use the fat-free Eagle Brand)
1 6-oz can frozen orange juice concentrate, thawed
1 8-oz container Cool Whip, thawed (I use sugar-free)
2 11-oz cans mandarin oranges, drained (I use the no-sugar-added ones)
Combine first three ingredients. Set aside 3/4 cup. Press remaining crumb mixture into a 13x9x2 baking dish and set aside.
Combine Eagle Brand and orange juice. Fold in Cool Whip and oranges. Spoon mixture over crust and sprinkle with reserved crumb mixture. Cover and freeze until firm.
I set it out a little while before I serve it. Just long enough so that the mandarin oranges thaw a little, otherwise they're like chunks of orange ice.