Orange Lime Gelatin Ring

If you have roughly 40 minutes to spend in the kitchen, Orange Lime Gelatin Ring might be a super gluten free recipe to try. This recipe makes 10 servings with 145 calories, 3g of protein, and 4g of fat each. For 79 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 9 fans. It works well as a side dish. Head to the store and pick up canned mandarin oranges, low fat cream cheese, lime gelatin, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Christmas Gelatin Ring, Raspberry Gelatin Ring, and Sangria Gelatin Ring.

Servings: 10

Preparation duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Arrange oranges in the bottom of a 9-in. ring mold coated with cooking spray. Cover and freeze for 30 minutes. Meanwhile, drain pineapple, reserving 1 cup juice (discard any remaining juice or save for another use); set pineapple aside. In a saucepan, bring lemon juice and reserved pineapple juice to a boil. Remove from the heat; cool for 10 minutes. Pour into a blender or food processor. Add gelatin powder; cover and process for 30 seconds or until gelatin is dissolved. Add cream cheese; cover and process for 1 minute or until smooth. Stir in pineapple. Pour into ring mold. Cover and refrigerate for 8 hours or until firm. Unmold onto a lettuce-lined serving platter. Fill center with grapes. Yield: 10 servings. Originally published as Orange Lime Gelatin Ring in Light & TastyOctober/November 2001, p59 Nutritional Facts One serving equals 158 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 126 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Arrange oranges in the bottom of a 9-in. ring mold coated with cooking spray. Cover and freeze for 30 minutes. Meanwhile, drain pineapple, reserving 1 cup juice (discard any remaining juice or save for another use); set pineapple aside.

2. In a saucepan, bring lemon juice and reserved pineapple juice to a boil.

3. Remove from the heat; cool for 10 minutes.

4. Pour into a blender or food processor.

5. Add gelatin powder; cover and process for 30 seconds or until gelatin is dissolved.

6. Add cream cheese; cover and process for 1 minute or until smooth.

7. Stir in pineapple.

8. Pour into ring mold. Cover and refrigerate for 8 hours or until firm. Unmold onto a lettuce-lined serving platter. Fill center with grapes.

Nutrition Information:

covered percent of daily need