Try this Orange Charlotte recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine gelatin and cold water; let stand for 10 minutes. 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 inc 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.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 133 | ||
Calories from Fat: 101 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 16.9mg | 1 % | |
Potassium 117.5mg | 3 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.7g | ||
Protein 2.8g | 4 % | |
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: 133
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