Tangy Lemon Gelatin Recipe
- 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.
1 each: 175 calories, 4g fat (4g saturated fat), 0mg cholesterol, 47mg sodium, 33g carbohydrate (29g sugars, 0g fiber), 2g protein .
Reviews for Tangy Lemon Gelatin
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.