Serves: 8
1. Pour boiling water on gelatin in medium bowl stir until gelatin is dissolved. Stir in sugar, orange peel and orange juice. Refrigerate, stirring occasionally, until mixture is slightly thickened and mounds when dropped from a spoon. (Refrigeration time will vary and may take up to 1 hour.)
2. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Beat gelatin mixture until foamy.
3. Carefully fold gelatin mixture into whipped cream. Pour into 4-cup mold or serving dish or individual dessert dishes. Cover and refrigerate about 4 hours or until firm. Unmold if desired.
NUTRITION FACTS: 1 Serving: Calories 255 (Calories from Fat 110) Fat 12g (Saturated 8g) Cholesterol 45mg Sodium 50mg Carbohydrate 35g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 10% Vitamin C 12% Calcium 2% Iron 0% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 2 Fat
Lighter Orange Bavarian: For 1 gram of fat and 160 calories per serving, substitute 2 cups frozen (thawed) reduced-fat whipped topping for the beaten whipping cream. Do not pour into a mold or try to unmold from dishes.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Orange Bavarian recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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