Cream Cheese Orange Sauce For Fruit Food

CRANBERRY-ORANGE FLUFF

Steps:

• In large microwavable bowl, mix cranberry sauce, cream cheese and sugar; microwave uncovered on High 1 to 2 minutes, until easily stirred together. Stir in mandarin oranges. Refrigerate at least 2 hours but no longer than 12 hours.
• Gently fold in whipped topping and marshmallows. Top with pecans.
• Serve immediately, or cover and refrigerate until ready to serve, up to 2 hours.

ORANGE SAUCE FRUIT PIZZA

Steps:

• 1. Your choice of (Fresh blueberries, banana slices, mandarin orange sections, Seedless grapes, strawberry halves, kiwifruit (or any other Fruit you want).
• 2. PREHEAT oven to 375°F. Roll out sugar cookie dough to fit your pan.( I use a quiche pan). Be sure to spray your pan first with cooking spray. Bake until crust is slightly brown, usually 10 minutes. Then remove from oven and cool completely. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Spread over cooled crust.
• 3. ARRANGE fruit (your choice) over cream cheese layer.
• 4. Orange Sauce: Combine sugar, salt and cornstarch in pan. Add liquid gradually. Cook over med. heat, stirring constantly until thick. Boil 1 minute. Remove from heat. Cool. Then brush over fruit.
• 5. Optional: You can melt white chocolate and spoon over the finished pizza as a finishing touch. Store leftovers in refrigerator. Enjoy!!!!

ORANGE CREAM CHEESE SPREAD

Steps:

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

EASY CREAM CHEESE FRUIT DIP

Steps:

• Beat cream cheese with a hand mixer or stand mixer until smooth.
• Add remaining ingredients and mix well. Chill 1 hour in the refrigerator or until ready to use.
• Serve with fresh fruit.

ORANGE CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

ORANGE CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; press in bottom and 2 inches up side of ungreased 9-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in 1 1/3 cups sugar until smooth, scraping bowl occasionally. On low speed, beat in eggs, one at a time, just until blended. Add liqueur and orange peel; beat on medium speed 2 minutes, scraping bowl occasionally. Pour filling into crust.
• Bake 55 to 65 minutes or until almost set. Cool completely, about 2 hours 30 minutes. Refrigerate at least 4 hours or overnight before serving.
• In food processor or blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In 1-quart saucepan, mix 3 tablespoons sugar and the cornstarch. Stir in raspberry puree. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature.
• Carefully remove side of pan; leave cheesecake on pan bottom. Serve cheesecake with sauce. Store in refrigerator.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

FRUIT PIZZA WITH ORANGE GLAZE

Steps:

• Grease a round pizza pan well.
• Slice cookie dough 1/4" and cover the pan with dough overlapping.
• Bake as directed.
• Slice the assorted fruit while cookie is baking.
• Allow cookie to cool then spread cream cheese over dough.
• Arrange fruit over cream cheese.
• Glaze: combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
• Cook on low until thickened.
• Once sauce is thickened allow to cool completely before pouring over fruit pizza.
• Refrigerate several hours before serving.

ORANGE CREAM SAUCE

Steps:

• In a deep sauce pan, combine sugar, orange juice and orange zest.
• Bring to a boil over high heat; cook 5 minutes, stirring almost constantly, being careful not to burn the mixture.
• Momentarily remove the pan from the heat; add the whipping cream, stirring to mix well.
• Return the pan to the stove; bring to a boil, cooking for 2 minutes and stirring constantly.
• Remove from heat; add the extract. Stir to combine well.
• Cool and serve warm or cold over pound cake, ice cream, or whatever!