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Tangy Lemon Gelatin Recipe

For years, I didn't know the secret ingredient in my mother's jello which made it so tangy. I finally found it after thumbing through her personal cookbook: Horseradish!—Paula Pelis Marchesi, New York, New York

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Tangy Lemon Gelatin Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

1 package (6 ounces) orange gelatin or lemon gelatin
2 cups boiling water
3/4 cup thawed lemonade concentrate
1 to 3 tablespoons prepared horseradish
1 carton (8 ounces) frozen whipped topping, thawed
2 to 3 tablespoons orange marmalade

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and horseradish. Cover and refrigerate until partially set, about 1 hour. Stir in whipped topping and marmalade. Coat a 2-qt. ring mold with cooking spray; add gelatin mixture. Chill for at least 4 hours or until firm. Just before serving, invert onto a serving platter. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 175 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 47 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Originally published as Tangy Lemon Gelatin in Birds & Blooms October/November 2001, p55