CREAMY ORANGE GELATIN
Steps:
- Add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in ice cream and orange juice until blended. Refrigerate until partially set., Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 102mg sodium, Carbohydrate 43g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
ORANGE BLOSSOM GELATIN
As welcome as a splash of winter sunshine, this bright, sweet dessert makes a picture-pretty finish to any meal. For variety, you can change the flavor of the gelatin and yogurt. This came from Taste Of Home Cooking For 2. I have not tried this recipe just posting for safe keeping.
Provided by internetnut
Categories Gelatin
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, dissolve gelatin in boiling water. Cool to room temperature; whisk in yogurt.
- Divide between two dessert dishes. Cover and chill for 4 hours or until firm.
Nutrition Facts : Calories 165.6, Fat 1.4, SaturatedFat 0.9, Cholesterol 5.3, Sodium 102.3, Carbohydrate 1.9, Sugar 1.9, Protein 37.4
ORANGE GELATIN
Tired of the flat flavor of store bought orange gelatin? You can make your own with this simple recipe of gelatin, orange and lemon juice and zest and sugar.
Provided by Kim
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
- To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
- Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
- Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.
Nutrition Facts : Calories 141 calories, Carbohydrate 34.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 2.1 g, Sodium 4.4 mg, Sugar 31.6 g
ORANGE GELATIN SALAD
Our six kids love helping me peel, measure, pour and stir in the kitchen. With sweet orange segments, tangy pineapple and crunchy carrots, this is one of their favorites to make-and eat!-Joan Parker, Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to make 1 cup; stir into gelatin. Chill until partially set. Fold in oranges, carrots and pineapple. Pour into a 5-cup serving bowl. Chill until firm.
Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
SAVORY BLOOD-ORANGE GELATIN
Provided by Oliver Schwaner-Albright
Categories dessert
Time 4h10m
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a small saucepan, combine 14 cup of the blood-orange juice and the salt. Bring to a boil and immediately remove from heat. Add the gelatin powder and stir until dissolved. Add the remaining juice and mix thoroughly.
- Pour the mixture into a 4-cup mold, individual molds or an ice-cube tray. Refrigerate until firm, at least 4 hours.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 292 milligrams, Sugar 10 grams
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ORANGE BLOSSOM MARSHMALLOWS WITH PISTACHIOS
From nielsenmassey.com
Cuisine DessertEstimated Reading Time 3 minsServings 8Total Time 36 mins
- Place the sugar, 1/2 cup water and agave (or corn syrup) in a saucepan. Stir once or twice to moisten the sugar, then mix with the water and corn syrup.
- Bring the sugar-water mix to a boil over medium high heat, while swirling the pan a couple of times to help heat the sugar syrup evenly. Cover the saucepan with the lid and lower the heat to medium and let the syrup cook for 3 minutes – do not remove the lid during this time.
- After 3 minutes, remove the lid and place the sugar thermometer in the syrup. Heat the syrup until it reaches 245°F. While the sugar syrup is heating, prepare the gelatin.
- Place the rest of the water (1/2 cup) in the mixer bowl. Sprinkle the gelatin over the water evenly and mix to combine. Let the gelatin bloom for at least 10 minutes (or until the sugar is cooked). Keep the mixer bowl attached to your mixer, with the whisk attachment ready to go, for when the sugar syrup reaches the right temperature.
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4.9/5 (35)Total Time 5 hrsCategory DessertCalories 324 per serving
- Pour the whole milk into a small sauce pan and sprinkle the gelatine over top. Let sit for 2 minutes, or until the gelatine grains start to swell or “bloom.”
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4.5/5 (4)Estimated Reading Time 3 minsServings 4Total Time 4 hrs
- Place 1/4 cup orange juice (pulp in or pulp-free - your choice) in a medium sized bowl and sprinkle gelatin on top. Allow to rest for 1-2 minutes as gelatin soaks up juice and swells.
- Taste your juice and add as much or as little sugar as you desire. Stir until any sugar is dissolved.
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