Orange Charlotte Recipe

Orange Charlotte Recipe photo by Taste of Home

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"Mom prepared this light and fluffy citrus dessert whenever Dad grilled outdoors," recalls field editor Sue Gronholz of Beaver Dam, Wisconsin. "It gave our meals a fresh-tasting finish!"

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Orange Charlotte Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

30 30

Ingredients

3 envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1-1/2 cups orange juice
2 tablespoons lemon juice
1-1/2 teaspoons grated orange peel
1-1/2 cups sugar, divided
2-1/2 cups heavy whipping cream
1/2 cup mandarin oranges
3 maraschino cherries

Directions

In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9-in. springform pan with cooking spray. Pour mixture into pan; chill overnight.
Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 297 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 23 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Originally published as Orange Charlotte in Taste of Home August/September 1996, p67

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Orange Charlotte

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Reviewed on Apr. 02, 2010 by countryhearts

I first tried this recipe for my daughter's 13th birthday tea party. I wanted it to be special and memorable. This dessert was a hit! Not only did it look fabulous on the table, but it was everyone's favorite dish. I've since made it numerous times and always with it receiving rave reviews from my guests.