2 tbsp butter, melted
3/4 cup orange juice
1/3 cup sugar
2 envelopes unflavored gelatin
1 carton (15-oz) ricotta cheese
1 carton (16-oz) vanilla Greek yogurt
1 tsp grated orange peel
1/8 tsp orange extract
1 can (15-oz) mandarin oranges, drained
2 tbsp orange marmalade
Preheat oven to 375 degrees.
Combine the vanilla wafer crumbs and butter in a bowl. Press the mixture onto the bottom and up the sides of an ungreased springform pan. Bake at 375 degrees for 10 minutes. Remove from oven and set pan on a wire rack to cool.
In a saucepan, combine the orange juice, sugar and gelatin; let stand 5 minutes. Cook, stirring over low heat until gelatin is dissolved. Allow to cool for 10 minutes.
While mixture cools, place the ricotta cheese into a blender or food processor, cover, and process until smooth. Add the yogurt, orange peel, extract and gelatin mixture; cover and process until smooth.
Set aside 1/3 cup of the mandarin oranges for garnish. Add the remaining oranges to the yogurt mixture. Spoon into the cooled crust.
Refrigerate and chill for at least 6 hours or overnight. Just before serving, run a thin knife around edge of pan to loosen sides. Remove sides. Arrange the reserves oranges on the top as a garnish. Melt the marmalade in the microwave; spoon over the top.
Any leftovers must be refrigerated.
Yield: 10 slices
Note: TOH File Photo
Note: I got the basics of this recipe from a Light & Tasty magazine 15 years ago.