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Spicy Citrus Gelatin Mold

“This old family recipe is delicious served with ham or turkey,” shares Joan Hallford from North Richland Hills, Texas. “The sour cream dressing adds a nice tang and everyone comes back for seconds when I serve it.”

8 ServingsPrep: 30 min. + chilling

Ingredients

2 cans (11 ounces each) mandarin oranges
1 cinnamon stick (3 inches)
8 whole cloves
1/8 teaspoon salt
1 package (.3 ounce) sugar-free lemon gelatin
1 package (.3 ounce) sugar-free orange gelatin
1 cup cranberry juice
1/4 cup lemon juice
DRESSING:
1 cup (8 ounces) fat-free sour cream
1 tablespoon orange juice
1 tablespoon honey
2 teaspoons grated orange peel
1/8 teaspoon salt

Directions

Drain oranges, reserving juice; set oranges aside. Add enough water
to juice to measure 2-1/2 cups; pour into a large saucepan. Add the
cinnamon stick, cloves and salt. Bring to a boil. Reduce heat; cover
and simmer for 10 minutes. Cool slightly. Strain liquid; discard
spices.
Return liquid to pan and return to a boil. In a large bowl, combine
the lemon and orange gelatins; add boiling liquid and stir until
dissolved. Stir in cranberry and lemon juices. Cover and refrigerate
until syrupy, about 45 minutes. Fold in mandarin oranges. Transfer

2 of 2

Spicy Citrus Gelatin Mold (continued)

Directions (continued)

to a 1-1/2-qt. mold coated with cooking spray. Cover and refrigerate
until firm.
In a small bowl, combine dressing ingredients. Unmold gelatin onto a
serving platter; serve with dressing. Yield: 8 servings.

Nutrition Facts: 1 serving with 2 tablespoons dressing equals 117 calories, trace fat (trace saturated fat), 4 mg cholesterol, 154 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.