Orange Bavarian Recipe

Orange Bavarian Recipe photo by Taste of Home

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Field editor Adeline Piscitelli of Sayreville, New Jersey notes, "This refreshing treat's perfect after a hearty meal."

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Orange Bavarian Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

Ingredients

3 packages (3 ounces each) orange gelatin
2-1/4 cups boiling water
1 cup (8 ounces) sour cream
1 quart orange sherbet, softened
1 can (11 ounces) mandarin oranges, drained and halved
Red and green grapes, optional

Directions

Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted. Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with cooking spray. Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 126 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 43 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Originally published as Orange Bavarian in Taste of Home April/May 1997, p67

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Reviews for Orange Bavarian

Orange Bavarian

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Reviewed on Jan. 07, 2012 by skywaitress

This is so good! Can serve it as a light refreshing dessert also. Love it!

Reviewed on Nov. 19, 2011 by dmhunter1@cox.net

I made this today for a church potluck. My 6 year old grandson helped me pick out the recipe on the website, and with the shopping and stirring. We put it in a 9x13 pan, and put grape halves on the top. It was a hit! He has renamed it "Grandma's Special Orange Jello" and already requested it for the next family dinner. I used sugar free jello to cut down on the sugar a little bit. Thanks for a great recipe!