Little Orange Dream Cups Recipes

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ORANGE DREAM CUPS



Orange Dream Cups image

"Hollowed-out orange 'cups' make this recipe unique and fun...and the light fluffy filling is so refreshing," writes Elizabeth Alvarez of Bedford, Texas. "These cut dessert cups are always a hit with kids and company."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

4 large navel oranges
1 package (3 ounces) orange gelatin
1 cup boiling water
1-1/2 cups fat-free frozen vanilla yogurt

Steps:

  • Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside. Section orange pulp, then dice (discard orange juice or save for another use). , In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened. spoon into reserved orange shells. Cover and freeze for 3 hours.

Nutrition Facts : Calories 119 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 3g protein.

ORANGE DREAMSICLE CUPCAKES



Orange Dreamsicle Cupcakes image

"Since I was a kid, my family has competed in food competitions at the Texas State Fair. I have a basic cupcake recipe from my grandmother and I change the flavor every year. Orange and vanilla is my showstopper -- the combination reminds me of buying Creamsicles in the summer," says Emily.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield about 18

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, separated
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon finely grated orange zest
1 teaspoon orange oil (available at specialty stores)
1/2 cup fresh orange juice (from 2 oranges)
2 sticks unsalted butter, at room temperature
1 teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted
2 to 3 tablespoons whole milk or heavy cream
Orange and/or white sanding sugar, for topping
Orange gummy candies, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.
  • Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes. Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites. Spoon the batter into the muffin cups, filling each about halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.
  • Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners' sugar. Add the milk, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.
  • Orange oil gives the cupcakes an intense orange flavor that you can?t get from just extract or zest.

ORANGE DREAM



Orange Dream image

Ahhh, this tastes just like those orange push ups you used to get at the store. Very easy recipe that everyone will love, especially on that hot summer day.

Provided by Terri Clark

Categories     Desserts     Frozen Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 4

1 (2 liter) bottle orange soda
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
¼ cup sugar

Steps:

  • Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 265 calories, Carbohydrate 43.8 g, Cholesterol 13.3 mg, Fat 9.2 g, Protein 3.4 g, SaturatedFat 7.1 g, Sodium 67.4 mg, Sugar 31.6 g

DREAMY ORANGE CUPCAKES



Dreamy Orange Cupcakes image

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Provided by MrsFisher0729

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h45m

Yield 24

Number Of Ingredients 16

1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
  • To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
  • Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g

ORANGE DREAM CUPS (OAMC)



Orange Dream Cups (Oamc) image

I found this recipe while searching for a recipe to use up a bunch oranges that had been given to me. The kids will only eat so many fresh oranges, ya know? You can use ice cream in place of the frozen yogurt if you like. Cook time incudes freezer time, but does not include refrigeration time.

Provided by Kzim4

Categories     Dessert

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 4

4 large navel oranges
1 (3 ounce) package orange gelatin
1 cup boiling water
1 1/2 cups vanilla frozen yogurt (fat-free works fine)

Steps:

  • Cut each orange in half widthwise; carefully remove fruit from both halves, leaving shells intact. Set shells aside.
  • Section orange pulp; then dice.
  • In a large bowl, dissolve gelatin in boiling water. Add frozen yogurt; stir until melted. Fold in orange pulp. Refrigerate until thickened.
  • Spoon into reserved shells. Cover and freeze for 3 hours.
  • Oranges can be served at this point or transfer them to ziptop bags and keep frozen until ready to serve.

Nutrition Facts : Calories 118.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 0.5, Sodium 74.3, Carbohydrate 24.9, Fiber 1.5, Sugar 21.6, Protein 2.5

LITTLE ORANGE DREAM CUPS



Little Orange Dream Cups image

These are great lowfat dessert choice!! I have served these at company dinner's to great reviews. You can substitute gingersnaps for the chocolate wafers for a different taste combination.

Provided by FloridaGrl

Categories     Dessert

Time 30m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup nonfat milk
1 (8 ounce) package fat free cream cheese
1 cup reduced-fat sour cream
1/4 cup Splenda granular
3/4 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1 (8 ounce) carton frozen reduced-fat whipped topping, thawed, divided
12 chocolate wafers

Steps:

  • In a small saucepan,sprinkle gelatin over milk; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat;cool slightly.
  • In a small mixing bowl,beat the cream cheese, sour cream,sugar substitute,orange peel, and vanilla until smooth. Gradually beat in gelatin mixture. Fold in 2 cups whipped topping.
  • Place chocolate wafers in a foil lined muffin cups. Top each with 1/2 cup cream cheese mixture. Refrigerate for 2 hours or until set. Gently remove foil just before serving;garnish with the remaining whipped topping.

Nutrition Facts : Calories 121.2, Fat 6, SaturatedFat 4.1, Cholesterol 10.2, Sodium 168.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 5.3

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