Orange Cream Torte

• 2 env. KNOX Unflavored Gelatine
• 1/4 cup sugar
• 1-1/2 cups cold water
• 1 can (6 oz.) frozen orange juice concentrate
• 1 pt. frozen vanilla nonfat yogurt
• 1 tsp. grated orange zest
• 1 pkg. (3 oz.) ladyfingers, split
• 6 canned mandarin oranges
• 1 oz. BAKER'S Semi-Sweet Chocolate, melted

1. Combine gelatine and sugar in medium saucepan.
2. Gradually add water, stirring until well blended.
3. Let stand 1 min.
4. Cook on low heat 5 min.
5. or until gelatine is completely dissolved, stirring occasionally.
6. Remove from heat.
7. Add orange juice concentrate, frozen yogurt and orange zest; stir until well blended.
8. Refrigerate until mixture mounds slightly, stirring occasionally.
9. Set aside.
10. Cut ladyfingers in half crosswise.
11. Stand 23 halves, cut-ends down, around side of 9-inch springform pan.
12. Line bottom of pan with remaining ladyfinger halves.
13. Spoon thickened gelatine mixture into prepared pan.
14. Refrigerate 3 hours or until gelatine mixture is firm.
15. Meanwhile,dip orange segments halfway into melted chocolate; place on small plate.
16. Refrigerate until ready to use.
17. Loosen and remove rim of pan.
18. Arrange oranges on top of torte.
19. Cut into 8 wedges to serve.
20. Store leftover torte in refrigerator.

unflavored gelatine, sugar, cold water, orange juice, frozen vanilla nonfat yogurt, orange zest, ladyfingers, mandarin oranges, chocolate

Taken from www.kraftrecipes.com/recipes/orange-cream-torte-55428.aspx (may not work)