“Another delightfully energizing recipe using tangerines found in the March 17, 2008 issue of FIRST magazine. Looks YUMMY and could be very pretty to serve to guests after a nice summer BBQ! ** cook time is mixing and chilling.”
READY IN:
16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Zest and juice one tangerine; peel and section the other.
  2. In a cup, combine 1/3 cup tangerine juice and enough water to measure 1/2 cup.
  3. Add 1 teaspoons zest.
  4. In a bowl, combine the gelatin and 1/2 cup of boiling water; stir 2 minutes.
  5. Set in an ice bath for 2 minutes.
  6. Fold in the frozen whipped topping (thawed) and the sour cream.
  7. Divide tangerine segments and cream mixture among four 6oz ramekins with 2" wax-paper collars (reserving one segment for a garnish on top).
  8. Chill 5 minutes.
  9. Garnish with a dollop of whipped cream, a mandarin segment and a sprig of edible lavender for a nice presentation. (Other edible flowers would work well with this for Spring).
  10. Enjoy! ;).

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