Put the cream into a small saucepan over high heat. Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.). Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up. Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve. From The Travelin Gourmet Cookbook
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 183 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 68.8mg||21 %|
|Sodium 197.8mg||7 %|
|Potassium 71.3mg||2 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.1g|
|Protein 3.8g||5 %|
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Calories per serving: 258
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