Mini Orange Gelatin Molds Recipe

Mini Orange Gelatin Molds Recipe photo by Taste of Home

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Our Test Kitchen staff created these pretty layered gelatin molds using half a package of gelatin. You can use the other half to make plain gelatin (with half the water) or save to use up in another downsized dessert.

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Mini Orange Gelatin Molds Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

20 20

Ingredients

3 tablespoons plus 1 teaspoon orange gelatin
1/3 cup boiling water
1/2 cup cold water
1 can (11 ounces) mandarin oranges, drained
1 package (3 ounces) cream cheese, softened
1/2 cup whipped topping, divided

Directions

In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin mixture at room temperature. Cover and refrigerate remaining gelatin mixture for 30 minutes or until partially set.
Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with cooking spray; cover and refrigerate for 30 minutes or until firm.
In a small bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with 1-3/4 teaspoons sugar-free gelatin, reduced-fat cream cheese and reduced-fat whipped topping) equals 224 calories, 11 g fat (8 g saturated fat), 30 mg cholesterol, 235 mg sodium, 22 g carbohydrate, 0 fiber, 6 g protein.

Originally published as Mini Orange Gelatin Molds in Cooking for 2 Fall 2005, p63