Mandarin Creme Delight Question

[luv2cook]

To those of you who have made it, was it good the next day? Could I make it up the night before and have it still be good?????

[Mamasue]

I haven't made this yet, but plan on making it for Easter and will make in the day before. I feel confident that it will be okay prepared the day before. http://www.cookinglight.com/bbs/smile.gif

[luv2cook]

I hope so or I'm going to look like a big flop!

[Janet K]

I just made this for the first time last week. I didn't like it too well the day I made it, but i thought it was much better the second day... Maybe making it ahead is the way to go.

[Mamasue]

Thanks Janet! Would you say that this dessert is a keeper. http://www.cookinglight.com/bbs/smile.gif

[Angela]

This is an excellent dessert! I've made it several times for different company and it has received rave reviews. I made it when a friend of mine who is male, single, and only ever makes tv dinners and brownies from a box came for dinner. He liked it so much he asked for the recipe and made it for himself and from what he told me he did a fine job. I've also made this for a group of pre-teen boys and they all liked it, though they asked if it could be made without the crust.

It does taste better the next day. The crust is still crunchy; however, the more days it sits, the soggier the crust gets.

[Leonard]

I also made this dessert several times for company. It got great reviews from all. The only question I have is "Is the crust supposses to be so hard to cut through?" Everytime I've made this I had the same problem. After the first time of trying to "saw" through the crust, I resorted to preslicing it in the kitchen. Great flavor though.

[Janet K]

Mamasue -

I would make it again for company. I do think it would be good for Easter.

I did use a Pampered Chef stoneware pan which I think helped the crust to not get so hard like Leonard mentioned. I was actually amazed at how easily it came out of the pan.

[kbucky]

This dessert is excellent, and keeps well into the next 2 days. If you'd like, it is easily assembled on the day you want to serve it by keeping the filling and crust separate until then..

My crust was pretty easy to cut through. I think I did line my pan with parchment paper first, though.

I am making this for Easter and every ingredient was on sale at the store this week. I took it as a sign http://www.cookinglight.com/bbs/smile.gif

[Angela]

I too have had problems with having to "saw" it out of the pan. I used the Pampered Chef 9x13 stoneware pan and I don't think I over baked the crust. I don't know what the problem could be.

[goldilocks]

Leanard & Angela, the problem with the crust could be your baking temperature. If you bake the crust in a glass pyrex, you should lower the oven temp by 25 degrees. there were similar problems with the buttercrunch lemon bars as the crust is the same with that recipe. i paid special attention to this and reduced the temperature and i think that made the difference. maybe this will help you.

[Leonard]

goldilocks:

Thanks for the tip. I did bake this dessert in a glass pyrex. I didn't even think to lower the oven temp. I'll give it a try next time. Thanks!!

[luv2cook]

I purposely wanted the crust hard because I figured with the wet ingredients, it would soften up and I was right! I used the PC 9x13 stone the first piece of two was hard to cut but the rest was really easy.

I would cut back on the Cool-Whip next time. It kind of overpowers that YUMMY middle!

[Mamasue]

Thanks everyone for your reviews and tips. I am off to the store today to pick up a few ingredients for this dessert and also the Mocha Fudge Pie. Have a great holiday weekend! http://www.cookinglight.com/bbs/smile.gif

[mikeandheidi]

I make this recipe all the time. My secret is to double the amount of Mandarin oranges. It makes it extra yummy!!!

[gabbyh]

mikeandheidi,
Do you use 4 (11 oz) undrained cans of mandarin oranges?

[luv2cook]

you know, i really loved the middle of this dessert - forget the mandarins - not! but I still thought it was great...

[WeekendCook]

Where is the recipe for this?

[valchemist]

WeekendCook,

Voila, here it is.

-Valerie


* Exported from MasterCook *

Mandarin Cream Delight

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
9 tablespoons butter -- softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
Cooking spray
Filling:
2 cans mandarin oranges in light syrup -- (11-ounce) undrained
1/4 cup sugar
1 carton fat-free sour cream -- (16-ounce)
1 carton low-fat sour cream -- (8-ounce)
2 packages vanilla instant pudding mix or 2 -- (3.4-ounce)
(1.4-ounce) packages sugar-free vanilla
instant pudding mix
1 container frozen reduced-calorie whipped topping -- (8-ounce) thawed
Mint sprigs (optional)


1. To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in a large
bowl. Beat at medium speed of a mixer until light and fluffy (about 2
minutes). Lightly spoon flour into dry measuring cups; level with a knife. Add
flour and salt to butter mixture, beating at low speed until well-blended.

2. Preheat oven to 400 degrees.

3. Pat dough into a 13 x 9-inch baking dish coated with cooking spray, and
pierce bottom of dough with a fork. Bake at 400 degrees for 12 minutes or
until lightly browned. Cool crust on a wire rack.

4. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2
cup juice. Combine juice, 1/4 cup sugar, sour creams, and pudding mix in a
large bowl. Stir in the orange segments. Spoon orange mixture over crust,
spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint,
if desired. Yield: 16 servings (serving size: 1 piece).

NUTRITIONAL INFORMATION:
CALORIES 276 (30% from fat); FAT 9.3g (sat 6.4g, mono 2g, poly 0.4g); PROTEIN
4.2g; CARB 43g; FIBER 0.3g; CHOL 18mg; IRON 0.7mg; SODIUM 212mg; CALC 44mg

Source:
"Cooking Light, Jan/Feb 2000"

[WeekendCook]

Valchemist, thanks very much for posting the recipe! I had searched in the March and April CL magazines, and in the CL cookbook. I guess I just didn't go back far enough! Thanks for taking the time.

[Deedy]

I just made this for Easter brunch dessert - I did sneek a lick and it's delicious - hope the crust is okay, after all these comments - will let you know after tomorrow!

[Mamasue]

Hehe....I also had to sneek a lick and its tastes real good. In fact I have been licking bowls all afternoon. I also made the Mocha Fudge Pie and actually stole a sliver of it....WOW is this one good!

[This message has been edited by Mamasue (edited 04-14-2001).]

[luv2cook]

you know, I made napalitta (sp) this morning and I didn't lick the bowl. What is wrong with me????? I *always* lick the bowl, spatula, beaters, etc. http://www.cookinglight.com/bbs/biggrin.gif


you know, the filling would be great with pound cake or angel food cake as in trifle, me thinks. I might try that, too, if I can remember...

[This message has been edited by luv2cook (edited 04-15-2001).]

[JulieAnn]

I made this for Easter dessert and it went over really well. I do agree with a previous post that it would be even better with more oranges. Next time I'm going to try it with 3 cans f oranges. The crust was a little hard , but good.

[Mamasue]

Yummm. The filling was very good and I agree....just one more can of oranges would be even more perfect. My crust was not hard with this recipe like it was with the Buttercrunch Lemon squares, but very buttery. I still say that a graham cracker crust would be better for both desserts. http://www.cookinglight.com/bbs/smile.gif

[kbucky]

I have to add after making this for the 4th time yesterday, that I will not make it in a pyrex pan again...the crust was more difficult to serve, even though I'd lowered cooking temp by 25 degrees as recommended for Pyrex. My Nordicware pan works much better!

But still, oh-so-delicious! http://www.cookinglight.com/bbs/smile.gif

[Deedy]

I did serve this for Easter and loved the filling. I think this would be better with a graham cracker crust, although we did not have a problem with the original crust. I just think the graham would be much tastier. The filling is divine - my guests loved it.

[Mamasue]

Graham Cracker Crust: I just pulled this recipe from Mastercook to view the graham cracker crust and thought why not post the whole recipe.....its looks good! I would use low-fat graham crackers and a light margarine.

* Exported from MasterCook *

Glazed-Strawberry Cream-Pie Squares

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts June '98
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups graham cracker crumbs (about 9 cookie
sheets)
3 tablespoons sugar
2 tablespoons stick margarine or butter -- melted
1 tablespoon vanilla extract
Cooking spray
1 1/2 cups 1% low-fat milk
1/3 cup sugar
5 tablespoons cornstarch -- divided
1/4 teaspoon salt
1 large egg -- lightly beaten
1/2 cup low-fat sour cream
1 tablespoon stick margarine or butter
2 teaspoons vanilla extract -- divided
2 1/2 cups quartered strawberries
2 tablespoons water
1 tablespoon lemon juice
1/2 cup sugar
6 cups halved strawberries

Preheat oven to 350º.

Combine first 4 ingredients in a bowl; toss with a fork until moist. Press into bottom of an 11 × 7-inch baking dish coated with cooking spray. Bake at 350º for 10 minutes; cool on a wire rack.

Combine milk and 1/3 cup sugar in a medium, heavy saucepan; cook over medium-high heat to 180º or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 3 tablespoons cornstarch, salt, and egg in a bowl; stir with a whisk until smooth. Gradually add hot milk mixture; return milk mixture to pan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; stir in sour cream, 1 tablespoon margarine, and 1 teaspoon vanilla. Spread over crust; cover with plastic wrap. Chill.

Combine quartered strawberries and water in a medium saucepan, and bring to a boil, mashing strawberries with a potato masher. Strain mixture through a sieve over a bowl, reserving 1 cup strawberry liquid, and discard solids. Stir in lemon juice. Combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan, and add reserved strawberry liquid, stirring with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Combine strawberry mixture and strawberry halves in a large bowl, tossing to coat. Arrange strawberries on top of chilled custard mixture. Cover and chill at least 2 hours.

Description:
"In this rendition of strawberry-cream pie, we make an intense
strawberry glaze by cooking, mashing, then straining fresh berries. It
takes a little time, but it's well worth the effort."
Source:
"Cooking Light, June 1998, p.130"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 282 Calories (kcal); 7g Total Fat; (22% calories from fat); 4g Protein; 51g Carbohydrate; 35mg Cholesterol; 218mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 3542 0 2394 0 0 0 0 0 0 0 0 2394 0 26358 0 0 0 26358

[CrystalB]

Thanks Mamasue!

[CrystalB]

Deedy & Mamasue-
I agree with you on the crust, graham cracker would be much better. The crust is bland, and kinda hard. I made this and the lemon bars last weekend and thought both desserts would have been better with a graham cracker crust. Does anyone have a graham cracker crust recipe that would work with either of these? Thanks in advance.
Crystal