|1 package (6 oz.)||
|2 tablespoons||light butter or margarine, melted
|3||containers (6 oz. each) fat-free orange yogurt with artificial sweetener
|12 ounces||reduced-fat cream cheese, softened
|1/4 cup||Splenda® Granular (sugar substitute)
|1 can (6 oz.)||frozen orange juice concentrate, thawed
|1 package (4-serving size)||sugar-free fat-free vanilla flavor instant pudding & pie filling
|2 cups||frozen reduced-fat whipped dessert topping, thawed
1. Place MURRAY SUGAR FREE Shortbread cookies in food processor bowl. Cover and process until finely crushed. Add butter. Cover and process until combined. Press onto bottom of 2-quart soufflé dish or 2-quart bowl*. Set aside.
2. In large mixing bowl beat yogurt, cream cheese and Splenda® Granular on medium speed of electric mixer until smooth. Gradually add orange juice concentrate, beating until combined. Sprinkle pudding mix over top. Beat about 2 minutes or until smooth. Fold whipped topping into cream cheese mixture. Spoon on crust. Cover and refrigerate at least 2 hours.
3. Garnish with strawberries. Store in refrigerator.*Note
: If desired, substitute ten 8-ounce soufflé dishes or ramekins for 2-quart soufflé dish or bowl. Press cookie crumb mixture onto bottoms of dishes. Evenly portion cream cheese mixture among dishes. Cover and refrigerate at least 1 hour.
Chilly Orange Soufflé
This fluffy and elegant soufflé featuring Murray Sugar Free® Shortbread cookies is easy to make!