Orange Terrine with Strawberry Sauce


Classifications: Desserts

Qty Measure Ingredient


1 3 oz pkg. ladyfingers, split & divided

2 packages (4-serving size each) or 1

package (8-serving size) orange sugar free gelatin

1 1/2 cups boiling water

1 cup cold orange juice

1 tablespoon orange liqueur, optional

2 teaspoons grated orange peel

3 1/4 cups (8 oz) Cool Whip LiteŽ, thawed & divided

1 10 oz pkg frozen strawberries in syrup, thawed

1 cup fresh strawberries

Instructions: Line bottom and sides of 9x5-inch loaf pan with plastic wrap. Stand enough ladyfingers to fit evenly along 2 long sides of pan (cut sides should be facing in). Dissolve gelatin in boiling water. Combine orange juice and enough ice cubes to measure 1 3/4 cups. Add to gelatin.; stir until slightly thickened. Remove any unmelted ice. Stir in liqueur if desired and orange peel. Gently stir in 2 1/2 cups of the whipped topping. Spoon gelatin mixture into prepared pan. If necessary, trim ladyfingers to make even with top of gelatin mixture. Arrange remaining ladyfingers evenly on top of gelatin mixture. Chill until firm, at least 3 hours. When ready to serve, place thawed frozen strawberries in blender container; cover. Blend until pureed; strain. Unmold terrine onto serving plate; remove plastic wrap. Decorate with remaining 3/4 cup whipped topping and fresh strawberries. Cut into slices. Spoon strawberry puree onto individual dessert plates; top with terrine slices. Makes 12 servings.



Background: Note: DIABETIC EXCHANGES: One serving equals 1 fruit, 1 fat; also, 100 calories, 60 mg sodium, 25 mg cholesterol, 15 gm carbohydrate, 2 gm protein, 3 gm fat.

Serves: 12

Food Exchanges: