Instructions: A sweet-tart cranberry sauce beautifully complements this light and creamy orange dessert.

Heat oven to 375 degrees F. Spray 9-inch spring-form pan with nonstick cooking spray. Press cookie crumbs into bottom of spray-coated spring-form pan. Bake at 375 degrees F. for 7 minutes. Chill in refrigerator or freezer.

In medium saucepan, combine cranberries, sugar, cornstarch and water; mix well. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; simmer 10 minutes, stirring occasionally. Refrigerate until cold.

In small saucepan, combine gelatin and 1/4 cup orange juice; let stand 2 minutes. Place saucepan over low heat; stir until gelatin is dissolved. In blender container, combine yogurt and orange peel; blend until smooth.

With blender running, add gelatin mixture. Cover; blend on high speed 15 to 20 seconds or until combined. In medium bowl, gently stir dessert topping into yogurt mixture. Spoon over cooled crust and place in freezer 15 minutes or until set. Just before serving, top each serving with 2 tablespoons of the cranberry mixture. Store in refrigerator.

TIP:
* Cookies can be crushed in blender.

Amount

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