You are here:About>Food & Drink>Busy Cooks> Recipe Box> Salad Recipes> Side Dish Salad Recipes> Creamy Molded Frozen Salads> Orange Cream Salad Recipe - Gelatin Fruit Salad Recipes - Orange Cream Layered Gelatin Salad Recipes
About.comBusy Cooks
Orange Cream Salad
Orange Cream Salad
Linda Larsen
At a Glance
Prep Time : 25min
Course : Salad
Special : Easy
Type of Prep : Chill, Microwave
Cuisine : U.S. Regional
Occasion : Christmas, Family Dinner, Party, Spring
 
Newsletters & RSSEmail to a friendSubmit to Digg

Orange Cream Salad

From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
The original version of this recipe used orange Jell-o. I decided to experiment with unflavored gelatin and pineapple orange juice; what a success! This salad is rich, creamy, and full of Vitamin C. You can find pineapple-orange juice in the juice and drink aisle of your local supermarket. Be sure to check out the Step by Step to see how to make it.

INGREDIENTS:

  • 2 pkg. unflavored gelatin
  • 1/3 cup sugar
  • 2 (15 oz.) cans mandarin oranges, drained
  • 2 (6 oz.) cans pineapple-orange juice
  • 2 eggs
  • 1 (6 oz) can pineapple-orange juice
  • 1/4 cup water
  • 1/2 cup sugar
  • 3 Tbsp. flour
  • 1/2 cup heavy cream, whipped

PREPARATION:

In large bowl, stir together gelatin and 1/2 cup sugar. Drain oranges and reserve juice. Add 2 cans of the pineapple-orange juice to reserved juice to make 3 cups total. Pour 1 cup of this juice mixture over the gelatin and sugar mixture.

Heat remaining 2 cups juice mixture in the microwave oven until boiling, about 4-6 minutes on high. Pour over gelatin mixture and stir thoroughly until gelatin and sugar dissolve.

Pour into 12" round shallow casserole dish over the mandarin oranges. Chill for 2-3 hours, stirring occasionally.

In small saucepan, 1/2 cup sugar and flour and stir to combine. Add eggs and beat until smooth. Stir in third can of pineapple-orange juice and water and beat with wire whisk until combined.

Cook over medium heat, stirring frequently, until mixture boils and thickens. Chill in refrigerator until cold, stirring occasionally.

Beat cream in small bowl until stiff peaks form. Fold into cooled egg mixture and spread gently over set orange gelatin. Chill 4-6 hours before serving. 8-10 servings

NOTE: To make this salad easier, omit the cooked topping and flavor some whipped topping with grated orange zest. Spread that over the set gelatin and chill until ready to serve.

NUTRITION:

  • Calories: 195
  • Fat: 3.71 grams (17% calories from fat)
  • Saturated fat: 1.89 grams
  • Cholesterol: 56 mg
  • Vitamin A: 59% DV
  • Vitamin C: 95% DV
  • Sodium: 30.10 mg
User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.