Apricot Fluff Recipes

APRICOT JELLO FLUFF

Apricot Jello Fluff image

I know that this sounds weird, but it really is an amazing desert! It's great at potlucks and such.

Provided by swimmer175

Categories Dessert

Time 35m

Yield 15 , 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 ounce) package apricot gelatin
1 (20 ounce) can crushed pineapple, drained
1/2 cup sugar
8 ounces cream cheese, softened
5 tablespoons milk
9 ounces Cool Whip, softened

Steps:

Mix jello, pineapple, and sugar together and boil until dissolved.
let sit, when partly set whip until foamy.
beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
Add in cool whip.
Enjoy! :).

Nutrition Facts : Calories 180.4, Fat 9.9, SaturatedFat 7.2, Cholesterol 17.3, Sodium 61.3, Carbohydrate 20.6, Fiber 0.3, Sugar 16.1, Protein 3.7

APRICOT FLUFF

Apricot Fluff image

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots

Steps:

In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT FLUFF

Apricot Fluff image

My recipe was featured on the Kraft Marshmellow Package!! This is a recipe I made up in the early 1960's

Provided by Lyn Starr

Categories Other Desserts

Time 10m

Number Of Ingredients 3

Ingredients

1 can(s) #303 can whole peeled apricots in heavy syrup
1 small bag of large marshmellows
1/2 pt whipping cream

Steps:

1. Pour juice from apricots in a large bowl.
2. Pit and quarter apricots and add to juice.
3. Quarter marshmellows (all but 8) and add to juice. Chill about 6 hours or overnight.
4. Remove from refridgerator. Whip cream as usual, fold in apricot mixture. Chill or serve at once
5. Delish plain or with Angel Food or Chiffon Cake!
6. ENJOY!!

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