Orange Fruity Tuty Delight Recipes

Steps:

• In a large bowl, whisk milk and dry pudding mix 2 minutes. Stir in sour cream and orange juice concentrate. Gently stir in fruit. Refrigerate, covered, at least 1 hour before serving.

Steps:

• FROZEN YOGHURT:.
• Whip cream until stiff.
• Whisk egg whites until stiff peak stage; add sugar little by little until stiff and glossy.
• Lightly fold all ingredients together until well blended.
• Divide into three equal portions and spoon into freezer containers.
• Freeze for 2 ½ hours stirring every ½ hour or so to ensure a smooth end product.
• Mix each fruit "jam" into its own frozen yoghurt portion along with the chocolate shavings.
• Return to freezer for 2 hours to freeze solid.
• STRAWBERRY AND CANTALOUPE LAYER:
• Each fruit "jam" is made separately.
• Do not add chocolate at this stage.
• Heat all ingredients and stir over low heat for five minutes or until sugar has dissolved.
• Leave to cool.
• DATE LAYER:.
• Heat all ingredients except dates for five minutes or until sugar has dissolved.
• Stir in dates and leave to cool.
• ASSEMBLY:.
• Spoon 2 cups of cantaloupe yoghurt into each loaf pan and smooth down.
• Spoon 2 cups of the strawberry yoghurt on top in the same fashion and lastly add 2 cups of the date yoghurt.
• Place back into freezer until ready to serve.
• PRESENTATION:.
• Remove frozen yoghurt from loaf pan by placing pan under running faucet for 15 seconds taking care to not get frozen yoghurt wet.
• Invert pan and lay frozen yoghurt loaf onto well-chilled serving platter and decorate as desired.
• Serve in slices.

Steps:

• Place 1/2 c orange juice in small ice cube trays. Freeze.
• Pour Grand Marnier and remaining orange juice in glass over ice cubes made with orange juice.
• Top with a splash of club soda, if desired.

Steps:

• In a bowl, combine wafer crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 375° for 10 minutes. Cool on a wire rack. In a saucepan, combine orange juice, sugar and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.
• Meanwhile, in a blender or food processor, cover and process ricotta cheese until smooth. Add the yogurt, orange peel, extract if desired and gelatin mixture; cover and process until smooth. Set aside 1/3 cup oranges for garnish. Add remaining oranges to yogurt mixture. Spoon into the crust.
• Chill for at least 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Arrange reserved oranges on top. Melt marmalade; spoon over top. Refrigerate leftovers.

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.

Steps:

• blend a few seconds then.
• add 6 full icecubes.
• and crush/mix together.
• mix together (orange juice,sugar, milk, then blend).
• then add 6 full icecubes the blend/crush.