ORANGE DELIGHT
Orange Delight is a light and sweet treat made of mandarin oranges, crushed pineapple, orange gelatin, cottage cheese and Cool Whip. This old fashioned dessert salad recipe can be made in just 10 minutes!
Provided by Jennifer @ Plowing Through Life
Categories Appetizer Dessert Salad
Time 1h10m
Number Of Ingredients 5
Steps:
- Mix dry gelatin with cottage cheese.
- Drain juice from pineapple and mandarin oranges. Stir into cottage cheese mixture.
- Stir in whipped topping and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 203 kcal, Carbohydrate 33 g, Protein 8 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 263 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
ORANGE CREAM
Steps:
- Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
ORANGE-PINEAPPLE DELIGHT
I was just tickled with this recipe. Many years ago I had a similar recipe that used fresh strawberries and strawberry jello; it was very pretty and very tasty and I was sad when I lost my copy. But I like orange-pineapple even more than strawberries, so this recipe, found in a Jell-O cookbook, is a newfound treasure! Serve as a sweet salad, or a dessert. Perfect for a potluck or bbq.
Provided by Lennie
Categories Dessert
Time 6h
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Drain pineapple well, reserving juice.
- Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
- Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
- Stir pineapple/orange juice into jello.
- Reserve one cup of the jello mixture; leave this at room temperature.
- Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
- Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
- Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
- Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
- Refrigerate for 4 hours or until firm; unmold and serve.
ORANGE PINEAPPLE DELIGHT
A spoonful of Pat Coauette's pudding, with its pineapple and coconut flavor and sunny orange color, is a sweet reminder of warmer climates. "This is especially good in summer because it's so refreshing," she writes from Crookston, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving juice; set pineapple aside. Add enough water to reserved juice to equal 3/4 cup. In a saucepan, combine the pudding mix, milk powder, orange juice and juice mixture. Cook and stir until mixture comes to a full boil. Remove from the heat; stir in coconut extract. Cool for 5 minutes. Stir in marshmallows until melted. Fold in pineapple. Transfer to four individual serving dishes. Cover and refrigerate for 2 hours. Garnish with whipped topping and coconut.
Nutrition Facts :
ORANGE DELIGHT
My favorite gelled salad. I usually only get to make it at Christmas or Thanksgiving though. It is too much for just hubby and me, even though it is a smallish one. Cook time is chill time.
Provided by Hwin5168
Categories Gelatin
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour boiling water over jello and marshmallows. Stir until marshmallows melt. Set aside this mixture until cooled slightly.
- Cream the cream cheese and sugar; then add whipping cream. Whip until mixture is smooth and thick.
- Add jello mixture, drained pineapple and nuts. Pour into mold and chill.
Nutrition Facts : Calories 467, Fat 34.4, SaturatedFat 18, Cholesterol 95.9, Sodium 200.9, Carbohydrate 37.2, Fiber 1.2, Sugar 31.3, Protein 5.9
CREAM CHEESE ORANGE FLUFF
Steps:
- Mix cream cheese and undrained pineapple (I usually drain it a little.) Mix real good.
- Add oranges, nuts mix, then fold in Cool Whip.
- Refrigerate, yes that's it!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE-CHERRY DELIGHT
Prepare our Orange-Cherry Delight recipe for a sweet dessert. Try serving this special Orange-Cherry Delight recipe over the holidays for the whole family!
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 16 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Reserve a few orange segments for garnish. Gently stir remaining oranges into gelatin.
- Beat cream cheese and sugar in separate medium bowl with whisk until blended. Stir in COOL WHIP. Spoon into 2-1/2-qt. serving bowl; cover with gelatin mixture.
- Refrigerate 2 hours or until firm. Garnish with reserved oranges before serving.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 20 g, Protein 2 g
CREAMSICLE DELIGHT
It taste just like my favorite creamsicle ice cream,only it is a pudding.It can also be frozen to make pudding pops. yummmy
Provided by linda robinson
Categories Puddings
Time 20m
Number Of Ingredients 5
Steps:
- 1. Bring 6 cups water to boil add it to the first 3 ingredients in a large bowl until all dissolved.chill over night.stir in the whipped cream , and mandarin oranges.beat well.
- 2. Chill until ready to serve.
ORANGE TAPIOCA
Make a match made in heaven when orange cream meets tapioca in this Orange Tapioca. See why this Orange Tapioca is as fun to eat as it is to make.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Mix tapioca, sugar and water in medium saucepan. Let stand 5 min. Bring to full boil on medium heat, stirring constantly. Remove from heat. Stir in orange zest and juice.
- Pour into medium bowl. Place plastic wrap directly on surface of tapioca.
- Refrigerate 1 hour or until cooled. (Tapioca thickens as it cools.) Gently stir in whipped topping. Spoon into 6 dessert dishes. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MANDARIN CREAM DELIGHT
I got this recipe from Cooking Light magazine--it is wonderful, and wherever I take it, there are never any leftovers. I'm posting the "lightened" version. I usually use the full fat versions of the sour cream, instant pudding mix, and whipped topping, but that's just how my family likes it!
Provided by EileenWest
Categories Bar Cookie
Time 27m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in large bowl. Beat at medium speed with hand-held mixer until light and fluffy (about 2 min.). Add flour and salt to butter mixture; beating at low speed until well-blended.
- Pat dough into a 13" X 9" baking dish coated with cooking spray, and pierce bottom of dough several times with a fork. Bake for 12 minutes or until lightly browned. Cool crust on a wire rack. Turn oven off.
- To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour creams, and both boxes pudding mix in a large bowl. Gently fold in the mandarin orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint, if desired.
ORANGE DELIGHT DESSERT
Thanksgiving just isn't the same without this tasty, fluffy treat. This treat is also fantastic for summer-time cookouts and picnics!
Provided by Angel91805
Categories Oranges
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.
ORANGE GINGER OATMEAL PORRIDGE DELIGHT
A really healthy Porridge Oats based breakfast ('Oatmeal' in the USA) with a taste so wonderful that it feels like you're spoiling yourself rotten!
Provided by Ethan UK
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- It helps to quickly make the topping first:.
- Take an small pot such as an small washed empty yogurt pot or egg cup and put in about a medium teaspoon of chunky orange marmalade. Add a bit of boiling or hot water and stir to make a medium thick paste.
- Porridge:.
- Measure the porridge oats - I suggest 57g as a good sized portion into a saucepan. I tested this to work out to be pretty much exactly 4 Tablespoons extremely well heaped (- or about 1/4 cup apparently). I'm on a calorie-controlled diet and this is just enough for me to enjoy without feeling either underfed or too heavy - but you may prefer more or less and adjust the other ingredients accordingly.
- Add 345ml water (about 1 1/2 cups)- or enough to be absorbed to your satisfaction. Water weighs 1g per ml so you can weigh in 345g if you have electronic scales.
- Add just a couple of small drops vanilla flavouring - I prefer the articifial one as it's got a much stronger flavour - if you use real vanilla essence you may need about 1/3 Teaspoon because it's so much weaker. (Note: calorie wise, artificial vanilla has 50 Kcal/100ml versus 600 Kcal/100ml for real vanilla essence!).
- Add about 1/3 teaspoon of Ground Ginger (to taste) - quite a lot is really good! - but breakfast time cravings vary about as much as personal tastes :).
- Add about 1/3 teaspoon caraway seeds (to taste - or leave them out if you don't really like caraway seeds).
- Place on stove and boil and simmer until just the consistency you like.
- When just about thick enough, add 2 medium teaspoons of Splenda(R), or granulated sweetener or sugar (or as much/little as suits your taste) and stir it in well.
- Pour into breakfast bowl and top with about 1 1/2 to 1 1/2 teaspoons natural (plain) yogurt (ideally fat-free/low-fat) or single cream if you're not counting calories.
- Sprinkle the top, in particular the yogurt with a teaspoon or two of Splenda (R) (or granulated sweetener or sugar).
- Add the prepared, diluted marmalade over the yogurt.
- SERVE.
- NOTES:.
- Don't go too mad with the yogurt or cream! it actually tastes better if you don't drown it in yogurt or cream - probably because the porridge itself tastes so wonderful.
- SUGGESTIONS FOR ALTERNATIVE TOPPINGS:.
- As an alternative to orange marmalade you might try a couple of teaspoons of orange or lemon juice, or crushed hazelnuts, or ginger jam/conserve, or pieces of crystallized ginger or slices of ginger preserved in sugar syrup, or maybe just honey. You might like to sometimes put a teaspoon of raisins in with the topping (or in with the porridge :) for a special treat. Incidentally I'm currently using 'Streamline' 'Zest' Reduced Sugar, High-Fruit (55% fruit) Orange & Grapefruit marmalade which is to die for if you can get it!
- SWEETENERS:.
- If using a different granulated sweetener it's worth knowing that aspartame becomes unstable and loses its sweetness above 85 degrees centigrade hence the suggestion to use Splenda(R) which is fine above 100 centigrade and can be boiled no problem. Some granulated sweeteners contain acesulphame-K in addition to aspartame. Acesulphame-K stays sweet above 100 centigrade but some people think it doesn't taste so nice :) If in doubt, maybe spoil yourself and use sugar!
- CALORIC VALUES:.
- I calculate calories per serving using sweetener and low-fat yoghurt to max out at around 265 calories depending on make and types of ingredients used. If you use sugar you can add another 70 calories for the suggested quantity here. For Cream add another 30 or more calories. Mine usually works out about 245 calories maximum but I use low sugar marmalade, fat-free yogurt etc.
Nutrition Facts : Calories 244.2, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.5, Sodium 18.4, Carbohydrate 43.9, Fiber 6, Sugar 5.3, Protein 9.7
ORANGE CREAM DELIGHT (SCREWDRIVER)
Remember those creamy orange ice pops you had as a kid? Now you can drink it too! You can adjust the vodka to your liking. It goes down smooth, so watch your consumption.
Provided by Lisa
Categories Vodka Drinks
Time 1m
Yield 1
Number Of Ingredients 3
Steps:
- Measure the orange juice and vodka into a shaker and add a scoop of ice. Cover and shake until the outside is frosty. Strain into a glass and serve.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0 g, Sodium 2.6 mg, Sugar 15.6 g
ORANGE DELIGHT
A bright burst of orange flavor. A melt in your mouth dessert. Great for summer freshness.
Provided by Deb Justus
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Mix the box cake according to directions, add the pudding to the cake mix and replace the water with orange juice and the oil with orange flavored olive oil. Bake according to directions in 9"x13" pan Cool.
- 2. Combine the frozen orange juice and ginger ale in a saucepan and bring to a boil.
- 3. Pour the hot o.j. mixture over the marshmallows and stir until melted. Cool
- 4. Bring the mascarpone to room temperature. Combine the mascarpone and cooled o.j. mixtures. Beat until smooth.
- 5. Beat the whipping cream until thick, add the powdered sugar and vanilla. Fold into o.j. mixture.
- 6. Break the cake into small pieces. place a layer of cake In a trifle dish or clear bowl, cover with a layer of cream mixture. Add another layer of cake, followed by another layer of cream, continue with this process until the bowl is filled.
- 7. Decorate with a layer of whipped cream, blackberries and shaved orange zest.
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