Orange Cream

1 envelope unflavoured gelatin

½ cup orange juice

8 oz. can mandarin oranges – water or juice packed

2 cups plain yogurt

½ tsp. ground nutmeg or cinnamon

In a small saucepan, stir together gelatin and orange juice and mix until dissolved. Add liquid from mandarin oranges. Cool mixture, then stir in yogurt and orange segments (reserving a few for garnish), mixing well. Pour cream into 4 parfait glasses; garnish each with reserved orange segments. Sprinkle with nutmeg or cinnamon and chill for several hours.

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