Orange Fruit Cremes

These orange fruit cremes taste like a creamsicle in dessert form. Sugar-free orange gelatin dissolved in boiling water gets mixed with orange juice, ice cubes, and milk to create a light, mousse-like treat that sets quickly and tastes like summer.

The ice cube trick is clever. Adding them to the orange juice and stirring until they dissolve cools the gelatin mixture rapidly, which means it starts setting almost immediately when the cold milk goes in. No waiting hours for gelatin to firm up in the fridge.

Milk is what gives these their creamy, opaque quality. As the gelatin sets around the milk, it creates a soft, pudding-like texture that’s lighter than custard but richer than plain gelatin. Using lowfat or nonfat milk keeps it guilt-free.

Kitchen Tips

• Dissolve the gelatin completely in boiling water before adding anything else. Undissolved granules create grainy spots in the finished creme.
• Combine the orange juice and ice cubes to make exactly 1 cup total before adding to the gelatin.
• Stir gently after adding milk. Vigorous stirring creates bubbles that set into the surface as it firms up.
• Chill until fully set before serving. The ice cubes speed things up, but it still needs time in the fridge to finish.

Variations

• Use strawberry puree and strawberry gelatin in place of orange juice for a berry version.
• Top with a dollop of whipped cream and a fresh orange slice for a more polished presentation.
• Layer the orange creme with plain vanilla yogurt in a glass for a parfait-style dessert.