Publisher Photo
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 each: 175 calories, 4g fat (4g saturated fat), 0 cholesterol, 47mg sodium, 33g carbohydrate (29g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
Originally published as Tangy Lemon Gelatin in Birds & Blooms October/November 2001, p55

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