Sunshine Souffle

• 2 tangerines
• 1 (3 ounce) box lemon gelatin
• 12 cup water, boiling (plus a little for the juice)
• 1 (8 ounce) container frozen whipped topping, thawed
• 14 cup light sour cream

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.
10. (Other edible flowers would work well with this for Spring).
11. Enjoy!
12. ;).

tangerines, lemon gelatin, water, frozen whipped topping, light sour cream

Taken from www.food.com/recipe/sunshine-souffle-289899 (may not work)