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Full Online Book HomeLearning KitchenDesserts - Fruit - Orange Fluff
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Desserts - Fruit -  Orange Fluff Post by :1234Piano Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1094

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Desserts - Fruit - Orange Fluff

1 small box sugar free orange jello
1 small box sugar free instant vanilla pudding
8 oz. tub fat free cool whip
15 oz. can drained mandarin oranges


Make jello according to speed set directions. Add box of vanilla pudding mix. Beat for 2 minutes with mixer. Put in refrigerator and let set for 5 minutes. Fold in Cool Whip and mandarin oranges.

One cup = one point
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3 medium peaches (peeled and coarse chopped) 2 tablespoons granulated sugar 4 teaspoons miniature semisweet chocolate pieces 1 tablespoon all-purpose flour 1 teaspoon lemon juice 4 sheets frozen phyllo dough (thawed) 2 teaspoons powdered sugar For filling, combine peaches, granulated sugar, chocolate pieces, flour, and lemon juice in a medium mixing bowl. Toss to mix; set aside. Spray four 6-ounce custard cups with nonstick coating. Set aside. Spray one phyllo sheet with nonstick coating. Keep remaining sheets of phyllo covered with plastic wrap to keep them from drying out. Place another sheet of phyllo on top of the first sheet, then
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1/2 cup sugar 1/2 cup coconut 2 to 3 tablespoons grated orange peel 2 (8 ounce) cans refrigerated crescent dinner rolls 1/3 cup butter melted Frosting: 3 ounce package cream cheese softened 1/2 cup powdered sugar 2 to 3 teaspoons orange juice Heat oven to 350 degrees. Using solid shortening, grease 12 cup fluted tube pan or 2 1/2 quart ring mold. Combine sugar, coconut and orange peel. Remove crescents from cans in rolled sections; do not unroll. Cut each section into 4 slices. Dip both sides of each slice in butter then in coconut mixture. Stand slices on edge slightly
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