Fresh Orange Gelatins

This jelly is wonderful served after a rich main course, as it is light, refreshing, and not too sweet.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Fruit

Dessert

Ingredients

vegetable oil, for the dessert glasses		2 envelopes plain powdered gelatin
4 oranges, peeled		1/2 cup plain low-fat yogurt, preferably Greek
3 2/3 cups fresh or bottled orange juice, as needed

directions

Prep: 20 min Total:

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1
Over a glass measuring cup, cut the oranges into segments, catching the juice in the cup. Lightly oil six 1-cup dessert glasses, ramekins, or gelatin molds. Divide three-fourths of the orange segments among the glasses, reserving the rest for garnish. Add enough orange juice to the measuring cup to reach 3 3/4 cups. Cover and refrigerate the reserved orange segments.
2
Pour 1/2 cup of the orange juice in a small heatproof bowl. Sprinkle in the gelatin. Let stand for 5 minutes, until the juice has absorbed the gelatin. Place the bowl in a small frying pan of simmering water. Stir constantly until the gelatin is completely dissolved. Stir about 1/2 cup of the orange juice into the softened gelatin, then mix this back into the measuring cup of juice.
3
Divide the gelatin mixture among the dessert cups. Refrigerate for at least 2 hours, or until set.
4
Top each serving with yogurt and a few reserved orange segments, and serve chilled.

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Fresh Orange Gelatins

Ingredients

directions