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 SPICE GELATIN
There's nothing complicated about this naturally simple orange gelatin, made by flavoring freshly squeezed orange juice with warm spices; a fluted mold gives it shape.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Bring water, sugar, cinnamon, zest, and anise seeds if desired, to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve. Whisk 1 1/4 cups syrup with orange and lemon juices.
- Sprinkle gelatin over 3/4 cup cooled juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into remaining juice mixture. Pour into a damp 4-cup mold. Refrigerate until set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.
ORANGE JELLY
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. -Mary Rice, Maysville, Oklahoma
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE GELATIN CUPS
My mother used gelatin in so many good dishes, and as I got older, I did the same. This recipe is one I created. It's a refreshing accompaniment to any meal. -Mrs. John Eaton, Palm Harbor, Florida
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
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
VELVETY ORANGE GELATIN PIE
It's hard to resist this light and fluffy citrus treat. It's easy enough for weeknights but impressive enough for company. Best of all, I can throw the dessert together and set it in the refrigerator a day early. -Jean Shourds of Sault Sainte Marie, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 321 calories, Fat 11g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 224mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE GELATIN PRETZEL SALAD
Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It's a family favorite that is a slam-dunk at potlucks. -Peggy Boyd, Northport, Alabama
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.
Nutrition Facts : Calories 400 calories, Fat 21g fat (13g saturated fat), Cholesterol 50mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
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