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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!"
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10-12 servings

Ingredients

  • 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 zest
  • 1-1/2 cups sugar, divided
  • 2-1/2 cups heavy whipping cream
  • 1/2 cup mandarin oranges
  • 3 maraschino cherries

Directions

  • In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange zest 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.
Nutrition Facts
1 piece: 297 calories, 18g fat (11g saturated fat), 68mg cholesterol, 23mg sodium, 32g carbohydrate (31g sugars, 0 fiber), 3g protein.

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