Orange Fruit Cups Recipes
ORANGE FRUIT CUPS
Steps:
- Using a paring or grapefruit knife and a spoon, scoop out pulp from oranges, leaving a shell. Separate orange sections and chop; transfer to a small bowl. , Add the apple, banana, yogurt and cinnamon. Fill orange shells with fruit mixture. Sprinkle with additional cinnamon if desired. Serve immediately.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein.
ORANGE FLOWER CUPCAKES
Kids will be happy to help make (and eat!) this cute dessert. The flower design is simple, and you can feel good about serving a bit of fresh fruit with your cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth.
- Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch).
- Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly.
ORANGE SHERBET CUPS WITH BLACKBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 oranges in half; scoop out the flesh (reserve for another use). Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.
Nutrition Facts : Calories 164 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 51 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 1 grams, Sugar 27 grams
FROZEN FRUIT CUPS
It is very safe to say that I am addicted to making fruit cups. We eat them every morning for breakfast, and I am constantly trying new combinations of fruit. This is my latest- my favorite so far.
Provided by Munchkin Mama
Categories Breakfast
Time 30m
Yield 16 1-cup servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a very large bowl.
- Freeze in 1-cup increments.
- Thaw slightly before serving, to a slushy consistency.
FROZEN FRUIT CUPS
Individual servings of this rosy-orange fruit blend are a refreshing and attractive part of brunch. Freeze the salad in disposable clear plastic glasses or use cupcake liners to set in sauce dishes or sherbet glasses. -Patricia Throlson, Clear Lake, Minnesota.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients. Pour into foil-lined muffin cups or individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving.
Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FRUIT CUPS
These are just awesome! I love to make them up and freeze them for breakfast or a quick snack. For kid-sized servings, use 5-oz cups and fill them with 1/2 c. of the fruit mixture (yield 24 1/2-cup servings). For a larger serving, freeze in 9-oz cups (yield 12 1-cup servings). If using the larger cup, you need to remove them about 15 minutes before serving. FYI, in my freezer I timed the 9-oz cup and it took 1 hour for it to be slushy and 2 hours to be completely frozen. Dont worry if you taste it before freezing and the mixture is a little bit tart, the flavors mellow after freezing. Great for once-a-month cooking. Enjoy!
Provided by Munchkin Mama
Categories Breakfast
Time 2h15m
Yield 12 9-oz cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Without draining any of the fruit, combine all ingredients in a large bowl. Mix well.
- Spoon by the cupful into 9 oz. cups and freeze until firm. (Package in plastic airtight bags or cover with plastic wrap for long-term storage).
- Remove from freezer about 15 minutes prior to serving. I like to serve them when they are slushy but still frozen.
FROYO FRUIT CUPS RECIPE BY TASTY
Here's what you need: blueberry, raspberry, vanilla greek yogurt
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 3
Steps:
- Arrange 12 cupcake liners in a muffin tin.
- Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
- Top with blueberries and raspberries.
- Freeze for at least two hours.
- Remove cupcake liners before serving.
- Enjoy!
ORANGE CREAM FRUIT SALAD
This is a winner every time I make it. The orange flavor in the dressing is so refreshing.
Provided by LEAGLE
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 2h10m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
- In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
Nutrition Facts : Calories 214 calories, Carbohydrate 42.7 g, Cholesterol 10.5 mg, Fat 4.6 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 175.1 mg, Sugar 34.3 g
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