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 SHERBET GELATIN
Make and share this Orange Sherbet Gelatin recipe from Food.com.
Provided by Mercy
Categories Gelatin
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine gelatin and boiling water, stirring until gelatin dissolves completely; let cool to room temperature.
- Add sherbet to gelatin mixture, stirring until blended.
- Fold in whipped cream and oranges.
- Spoon mixture into a lightly oiled 6-cup mold.
- Cover and chill until firm.
- Unmold onto a serving plate.
Nutrition Facts : Calories 257.5, Fat 11.9, SaturatedFat 7.3, Cholesterol 40.8, Sodium 128.7, Carbohydrate 36.5, Fiber 1.9, Sugar 31.4, Protein 3
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.
ORANGE BLOSSOM TART
Thin slices of glazed orange arranged in a flowerlike pattern add a glistening top layer to this beautiful tart. From Bon Appetit, April 1994.
Provided by swissms
Categories Tarts
Time 7h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Crust:.
- Butter 11-inch diameter tart pan with removable bottom.
- Finely grind nuts with flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal.
- Add water and vanilla; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; freeze until firm, about 15 minutes.
- Roll out dough on floured surfact to 14-inch round. Transfer to prepared pan. Press dough gently into pan. Trim dough, leaving 1/2-inch overhange. Fold in overhange, forming double-thick sides.
- Freeze until firm, about 20 minutes. (Can be prepared 1 month ahead. Wrap tightly; keep frozen).
- Oranges:.
- Using serrated knife, cut ends from oranges. Slice oranges into 1/8-inch thick rounds.
- Combine sugar, water and corn syrup in heavy large skillet. Stir over medium heat until sugar dissolves.
- Place oranges in syrup; simmer 7 minutes. Turn top slices over; simmer until tender, occasionally pressing to submerge oranges in syrup, about 8 minutes longer. Cool 1 hour.
- Line baking sheet with waxed paper. Using slotted spoon, transfer orange slices to prepared sheet, arranging in single layer.
- Boil syrup in skillet until reduced to 1 cup, about 3 minutes.
- Cover oranges and syrup separately; chill until cold, at least 3 hours and up to 3 days.
- Position rack in lowest third of oven and preheat to 400°F.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes.
- Reduce oven temperature to 350°F Remove beans and foil; continue baking until brown, piercing with toothpick if crust bubles, about 20 minutes. Cool.
- Filling:.
- Place 1/4 cup milk in heavy small saucepan. Sprinkle gelatin evenly over and let stand 10 minutes to soften. Stir over low heat until gelatin dissolves; set aside.
- Whisk sugar, eggs, yolk and flour in medium bowl until blended.
- Bring 1 1/4 cups milk to boil in heavy medium saucepan over medium-high heat. Gradually whisk hot milk into egg mixture.
- Return mixture to same saucepan; stir until mixture boils and thickens, about 6 minutes. Remove from heat.
- Add orange zest, vanilla and gelatin mixture; stir until blended. Chill until cool but not set, stirring occasionally, about 20 minutes.
- Spoon filling into crust, spreading evenly. Cover and chill until filling is cold and set, at least 3 hours or overnight.
- Cut orange slices in half; pat dry with paper towels. Arrange orange slices in overlapping circles on filling. If orange syrup is very thick, warm briefly over low heat. Brush oranges iwth enough syrup to glaze.
Nutrition Facts : Calories 405.4, Fat 13.6, SaturatedFat 6.2, Cholesterol 77.3, Sodium 130.7, Carbohydrate 67.8, Fiber 2.1, Sugar 51.2, Protein 5.4
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