Sweet Lite Fluffy Stuff Recipes

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

LIME FLUFF

Steps:

• In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.

SWEET LITE FLUFFY STUFF

Steps:

• Let cool whip come to room temperature.
• In a bowl, mix together cool whip, cottage cheese, dry jello (Do Not Add Water), and pineapple.
• Stir well.
• Cover and chill in refrigator til ready to serve.

FLUFFY STUFFED SWEET POTATOES

Steps:

• Wash potatoes; place on a greased baking sheet.
• Bake at 450 degrees for 40 minutes or until tender; allow to cool.
• Slice skin away from top of each potato.
• Carefully scoop out pulp, leaving shells intact.
• Combine pulp, marshmallow cream, margarine, sugar, and salt in a bowl.
• Beat with electric mixer until light and fluffy.
• Spoon potato mixture into shells; top each with a quartered marshmallow.
• Bake at 350 degrees for 20 minutes or until well heated.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.