Orange Lemon Parfaits Low Fat Low Sugar Food

ORANGE LEMON PARFAITS (LOW FAT, LOW SUGAR)

Steps:

• Sprinkle gelatin over orange juice in a heavy saucepan.
• Bring to a boil over medium high heat, stirring constantly.
• Remove from heat.
• Combine remaining ingredients in a blender. Add gelatin mixture and purée.
• Chill before serving in individual serving glasses.

GRAHAM CRACKER CRUST LOW FAT LOW SUGAR

Steps:

• In a food processor, combine crumbs, sugar and butter.
• Pulse until blended.
• Add egg white and pulse until evenly moistened.
• Press into a 9" pie plate.
• Bake at 375 degrees for 8-10 minutes.
• Cool completely before using.

LEMON GELATIN PARFAITS

Steps:

• Put 1/2 cup of the water in a small bowl, sprinkle the gelatin over it and stir. Let soften for 2 minutes. Meanwhile, in a medium saucepan combine the remaining 3 1/4 cups of water, 1 1/2 cups of the sugar, the lemon juice and the lemon zest and bring to a boil. Remove from heat and add the softened gelatin, stirring for 1 minute or more to dissolve all lumps. Stir in a few drops of food coloring, if desired.
• Pour into a heat-safe medium-size bowl, let cool, cover with plastic wrap and refrigerate until firm (at least 6 hours).
• Just before serving, whip the cream with the remaining 3 tablespoons of sugar, until it holds stiff peaks.
• Fill goblets or sundae glasses halfway with gelatin, top with half of the whipped cream, then fill with more gelatin and top with remaining whipped cream. Garnish with mint sprigs, lemon zest curls or slices and serve.

ORANGE MERINGUE PIE (REDUCED FAT/SUGAR)

Steps:

• Preheat oven to 400°f.
• In a medium sized pot, mix 1/3 cup sugar, 2/3 cups sugar substitute. Over medium heat, gradually stir in cornstarch, water, orange juice, and egg yolk.
• Stir mixture until it boils and thickens. Let boil one minute and remove from heat.
• Stir in margarine, 1 tbs orange zest, and lemon juice.
• Pour hot mixture into pie shell and set aside.
• In an electric mixer, combine 3 egg whites and cream of tartar. Mix until slightly frothy, then add 2 tbs sugar, 4 tbs sugar substitute, and vanilla extract.
• Mix on high until meringue is stiff.
• Scoop meringue gently onto cooling pie filling. Pull meringue gently to the edge of pie shell to prevent shrinking away from the shell when fully cooled.
• Decorate as desired with extra meringue.
• Bake about 8 minutes or until meringue is golden brown.
• Garnish with remaining 1 tbs of orange zest.
• Allow pie to cool for at least one hour. Slice and enjoy!

ORANGE PARFAIT (A LA BRIDGET JONES) - NOT MARMALADE!

Steps:

• In a medium sauce pan, combine the pudding mix and orange juice.
• Cook over medium heat, stirring constantly until the mixture comes to a full boil.
• Remove from heat and place in the refrigerator until completely chilled.
• In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
• Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
• Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
• Garnish with fresh berries and serve.

ORANGE PARFAITS

Steps:

• In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin.
• Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended.
• Add the cream cheese, sugar, vanilla and orange peel; process until blended.
• Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping.
• Place half of the oranges in eight parfait glasses.
• Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges.
• Chill for 4 hours. Sprinkle with remaining crumbs.