Ingredients
1/4
cup sugar
2
envelopes unflavored gelatin
2
eggs or 1/2 cup refrigerated or frozen fat-free egg product, thawed
1 1/2
cups skim milk
2
cups crushed ice
1
(6-oz.) can frozen tangerine or orange juice concentrate
3
tiny fresh clementines, peeled and sectioned or 1 (11-oz.) can mandarin orange segments, drained
2
tablespoons semi-sweet chocolate chips, melted
Preparation
In medium saucepan, combine sugar, gelatin and eggs; beat until smooth. Stir in milk; cook over medium heat until mixture coats a spoon, stirring constantly. DO NOT BOIL. Cool slightly.
Pour mixture into large blender container or food processor bowl with metal blade; blend at medium speed. While blender is running, add ice and spoonfuls of tangerine concentrate, blending until ice is melted. Pour into 1 1/2-quart bowl; refrigerate 10 to 15 minutes or until partially set.
Reserve 8 clementine or mandarin orange segments for garnish; place on paper towel. Fold remaining orange segments into mixture. Refrigerate 1 to 2 hours or until set. (If desired, mixture can be poured into individual dessert dishes before refrigerating).
Dip each clementine segment halfway into melted chocolate; place on waxed paper. Let stand until set. Garnish each serving with chocolate-dipped clementine segment.
