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Suggest a better descriptionIn 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 inch springform pan with nonstick 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. (in picture in flower pattern using mint leaves as flower leaves) Yield: 10-12 servings. Submitted by Sue Gronholz of Columbus Wisconsin MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Aug/Sept 96, p. 67 Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 12 | ||
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Calories: 361 | ||
Calories from Fat: 42 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 9.1mg | 0 % | |
Potassium 93.8mg | 2 % | |
Total Carbohydrate 80.7g | 24 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 80.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 361
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