Serves: 12
Total Calories: 207
1. In large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, about 45 minutes. Stir in orange segments and pineapple. Pour into 13x9-inch pan. Refrigerate until firm, about 4 hours.
2. Meanwhile, in small saucepan, combine sugar and cornstarch stir in 1 cup reserved liquid and egg. Cook over medium heat until thickened, stirring constantly. Cover surface wit plastic wrap or waxed paper cool completely.
3. Fold whipped cream into cornstarch mixture. Spread over firm gelatin. Refrigerate until serving time.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 180 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 45 mg 15% * Sodium: 50 mg 2% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 2 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1 1/2 Fruit, 2 Fat or 1 1/2 Carbohydrate, 2 Fat
This Orange Cream Squares recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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