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Orange Charlotte

 Orange Charlotte
"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!"
10-12 ServingsPrep: 30 min. + chilling


  • 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


  • 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.

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Orange Charlotte (continued)

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.