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Apricots and mandarin oranges give just the right amount of sweetness to the rich cream cheese in this delightful dish.
The menu for Easter brunch at our house changes year to year, but a jellied orange mold is always part of the celebration. I got the recipe from my mother-in-law, who served it at every family gathering. Make it this Easter, and you won’t have to worry about where to store the leftovers!
|1 14-oz can apricot halves||1 14-oz can mandarin oranges|
|1 3-oz package orange Jell-O||8 oz whipped cream|
|1 8-oz package cream cheese, softened|
1. Drain liquid from apricots and set aside juice. Heat one cup apricot juice to boiling. (You may need to add some water to measure one cup.)
2. Add Jell-O and stir until dissolved. Allow to cool.
3. Combine Jell-O mixture, cream cheese and drained apricots in blender, and beat until smooth.
4. Pour into a large mixing bowl. Chill in refrigerator until partly set; then fold in whipped cream and oranges. Turn mixture into oiled mold.
5. Chill until firm (about three to four hours).
Nutritional Information: Calories: 160; Fat: 13g; Cholesterol: 45mg; Sodium: 70mg; Total Carbohydrates: 10g; Dietary Fiber: 1g; Sugars: 9g; Protein: 2g.