Fluffy Orange Spread Recipes

FLUFFY ORANGE SPREAD

Steps:

• In a small bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange zest; mix well. Serve with bread, bagels or toast. Store in the refrigerator.

ORANGE CREAM CHEESE SPREAD

Steps:

• In a bowl, beat all ingredients until smooth. Store in the refrigerator.

FLUFFY ORANGE SPREAD

Steps:

• In a small mixing bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange peel; mix well. Serve with bread, bagels or toast. Store in the refrigerator.

FLUFFY LAYERED ORANGE DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP and zest.
• Arrange half the ladyfingers, rounded-sides down, in 8-or 9-inch square dish; drizzle with 2 Tbsp. orange juice. Cover with half the pudding mixture. Repeat layers. Refrigerate 2 hours.
• Top with oranges, nuts and nutmeg just before serving.

CREAMY ORANGE FLUFF

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Stir in oranges, pineapple and orange juice concentrate.
• Coat a 13x9x2 inch dish with nonstick cooking spray; add gelatin mixture.
• Refrigerate until firm.
• In a mixing bowl, beat cream cheese until light.
• Gradually add milk and then pudding mix; beat until smooth.
• Spread cream cheese mix over orange layer.
• Chill until firm.

FLUFFY ORANGE SPREAD

Steps:

• In a small mixing bowl, beat cream cheese and orange juice until smooth and creamy. Add sugar and orange peel; mix well. Serve with bread, bagels or toast. Store in the refrigerator.

FLUFFY ORANGE SHORTCAKE

Steps:

• Have ready an ungreased 10-inch tube pan. Preheat the oven to 325 degrees. Sift flour, measure, resift 3 times with baking powder, salt and 3/4 cup sugar. Put the egg yolks into a mixer fitted with a whisk, add 1/4 cup cold water and the lemon juice, then beat on medium speed until thick and spongy, 4 to 5 minutes. Without stopping the beaters, gradually add 1/2 cup sugar and the vanilla and beat until mixture is again thick and spongy. Now turn the mixer to the lowest speed and add flour in 4 portions, scraping the sides and bottom of the bowl constantly with a spatula. Beat until batter is smooth. Fold in the lemon zest.
• Remove and clean the whisk. In another mixer bowl (or in a bowl with a hand whisk), quickly beat the egg whites until stiff enough to form peaks, then beat in the remaining 1/4 cup sugar until the whites form shiny pointed peaks that curve at the tips. Fold the yolk mixture into the whites, lightly but thoroughly. Flow batter into the tube pan.
• Bake 50 to 60 minutes or until the cake springs back when lightly touched. Remove from the oven and invert over a large funnel or bottle. When just cooled, remove the cake from the pan using a thin-bladed knife. Slice the cake into 4 layers. Wrap and freeze 2 layers for up to 2 months. Ice the other two and eat now.
• Place one layer on a cake plate. In a small pan, warm the marmalade and eau de vie until loose, then brush this on the bottom layer. Whip the cream with the confectioners' sugar until it holds soft peaks; sweeten with more sugar if you like. Spread about 1 cup of the cream over the marmalade (now cooled). Place the second layer of cake on top, then ice the cake with the remaining whipped cream and decorate the top with slivers of candied peel. Chill and serve within 2 hours.

FLUFFY ORANGE SALAD ( OR DESSERT!! )

Steps:

• Mix jello, whipped topping and sour cream well.
• Add oranges, pineapple, and banana.
• Chill.

SKINNY FLUFFY ORANGE FRUIT DIP

Steps:

• In medium bowl, beat cream cheese with electric mixer on low speed until smooth.
• Add yogurt, powdered sugar, orange juice concentrate and vanilla; beat 30 to 60 seconds on low speed until blended and smooth. Gently stir in whipped topping until well blended. Serve immediately or refrigerate up to 24 hours. Serve with fresh fruit.