Orange Chiffon In Raspberry Sauce

Makes 6
Prep 20 m
Cook 5 m
Freeze overnight



Raspberry Sauce:

Garnish (optional):


Prepare chiffon:

  1. 1 of 4 Heat the water and the orange zest in a small saucepan; let steep for 3 minutes. Strain through fine-mesh sieve into a small bowl, reserving orange-flavored water. Discard zest.
  2. 2 of 4 Add gelatin to the flavored water, and let stand to soften, 2 minutes. Microwave 15 to 20 seconds to dissolve gelatin, or pour into small saucepan and dissolve over low heat.
  3. 3 of 4 Add orange juice concentrate and orange juice to gelatin mixture.
  4. 4 of 4 Beat egg substitute and sugar in bowl until light and thickened. Add gelatin mixture; stir to combine. Fold in yogurt until thoroughly combined. Divide chiffon evenly among six 2/3 cup custard cups or shaped molds. Freeze overnight, until set.

Prepare sauce:

  1. 1 of 1 Combine raspberries, sugar and water in saucepan. Heat over medium heat until raspberries are softened, about 5 minutes. Strain through fine-mesh strainer over bowl, forcing mixture through with back of spoon or rubber spatula; discard seeds. Add more sugar to puree if too tart.

To serve:

  1. 1 of 1 Run bottoms of cups under hot water until chiffons slide out easily. Unmold onto plate. Spoon sauce onto plates. Garnish with berries and mint if desired. Makes 6 servings.
Nutrition Information for Orange Chiffon In Raspberry Sauce
Servings Per Recipe: 6
Per Serving: 2 mg chol., 0 g sat. fat, 1 g fiber, 6 g pro., 116 kcal cal., 61 mg sodium, 1 g Fat, total, 21 g carb.