Orange Whip

Name: Orange Whip
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 orange cups and 4 more servings
Cuisine: American
Ingredients: 2 medium navel oranges; 1 box orange gelatin, sugar free (4 serving size); 1/2 tsp vanilla extract; 3/4 c evaporated milk, whole or skim; 1 c fat free frozen whipped topping, thawed

By Sylvia Waldsmith
@sylviaskitchen

This is a wonderful treat for the kids and a perfect light dessert for the grown-ups!

Blue Ribbon Recipe

This creamy, fruity, cute dessert will be a hit at any gathering! Kids and adults alike will love making - and EATING - this! The Test Kitchen

Rating:

★★★★☆ 5 votes4

Comments:

57 Comments

Serves:

4 orange cups and 4 more servings

Prep:

3 Hr 30 Min

Method:

Blend

Ingredients

Add to Grocery List

2 medium

navel oranges
1 box

orange gelatin, sugar free (4 serving size)
1/2 tsp

vanilla extract
3/4 c

evaporated milk, whole or skim
1 c

fat free frozen whipped topping, thawed

How to Make Orange Whip

Step-by-Step

Roll oranges gently on counter to help release juice. Cut oranges in half, between navel and stem end. Carefully, cut between skin and meat of the fruit, being extremely careful not to cut thru skin. Using your fingers, remove all the meat of the orange and place in a blender. Repeat on all four orange halves. Clean orange halves of all remaining meat and set aside.
Blend the oranges on high speed until they are pureed. Pour into one cup measure (adding water or orange juice to make one cup of liquid).
In medium, microwave safe bowl, bring one cup water to a boil. Add gelatin to water and stir until gelatin is completely dissolved. Add orange mixture to gelatin and stir to blend well. Refrigerate until mixture is almost set.
Using a hand mixer, while beating at medium speed, add vanilla and evaporated milk in a steady stream. Continue beating until gelatin is light and frothy.
Place orange halves in or on top of small bowls (to keep them upright), fill evenly with orange gelatin and level off top (you will have extra orange gelatin). Return orange halves to refrigerator to firm completely.
Add whipped topping to leftover gelatin mixture from Step 5 and beat with hand mixer, on high, until well blended. Spoon into individual dishes and place in refrigerator to firm.