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Orange Bavarian

 Orange Bavarian
Field editor Adeline Piscitelli of Sayreville, New Jersey notes, "This refreshing treat's perfect after a hearty meal."
12-14 ServingsPrep: 15 min. + chilling


  • 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


  • 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.