Orange Pudding


  • 3 c orange juice (without pulp)
  • 3 eggs, separated
  • 1 packet gelatin


Heat orange juice and yoks and bring to a boil. Strain into a serving dish. Beat egg whites and stir in when mixture has cooled. Dissolve gelatin in a little hot water and add. Refrigerate for at least four hours.

Submitted by Diane Hammerman