This moist cake is lower in fat because orange juice replaces part of the
Nonstick spray coating
Unsweetened cocoa powder
1 package 2-layer-size devil's food cake mix
1 8-ounce carton plain low-fat or nonfat yogurt
2 tablespoons finely shredded Florida Orange Peel (set aside)
1/2 cup Florida Orange Juice
1/2 cup water
2 egg whites
2 tablespoons cooking oil
1 teaspoon ground cinnamon
Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.
In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon. Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan.
Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13"x9"x2" pan; cool completely. Drizzle icings over cake.
Makes 12 servings.
CHOCOLATE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
ORANGE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
This citrus smoothie is delicious and nutritious...plus it is a snap to
1/2 cup 100 per cent pure Florida orange juice
1/2 cup 100 per cent pure Florida grapefruit juice
2 tablespoons frozen strawberries
In a blender, combine Florida orange juice, Florida grapefruit juice and frozen strawberries.
Blend until smooth. Pour into glasses and serve.
Makes 2 servings .
2 ounces semi-sweet chocolate, chopped
3 ounces cream cheese
1 package (18.25 ounces) Devil's Food cake mix (with pudding in the mix)
1 teaspoon cinnamon
1 cup Florida grapefruit juice
1/2 cup corn oil
2 tablespoons orange liqueur
1 12-ounce package semi-sweet mini chocolate chips
3/4 cup finely chopped pecans
3 ounces semi-sweet chocolate, chopped
1 tablespoon butter
Heat oven to 350 degrees. Grease and flour a 12-cup ring pan. Melt chocolate and cream cheese in 2-quart saucepan over low heat. Stir until blended. Set aside to cool. Place cake mix and cinnamon in mixing bowl. In a medium bowl, whisk together eggs, grapefruit juice, corn oil and orange liqueur. Add to cake mix along with the cooled chocolate mixture. Beat about 3 minutes. Stir in the chips and pecans. Pour into the pan. Bake 55 to 60 minutes, or until cake tests done. Let sit in pan 10 minutes before removing to rack to cool.
Melt 3 ounces of chocolate and butter in 1.5-quart saucepan. Stir until blended. Drizzle over cooled cake. Allow glaze to set before serving.
Serves 10 to 12.
1 envelope unflavored gelatin
1 tablespoon sugar
1-1/4 cups Florida Orange Juice
2 8-ounce cartons vanilla low-fat yogurt
1 3-ounce package ladyfingers, split
In a small saucepan combine gelatin and sugar. Stir in orange juice. Stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl. Chill about 45 minutes or until slightly thickened (consistency of unbeaten egg whites). Add yogurt. Beat with an electric mixer on medium speed for 1 to 2 minutes or until slightly foamy. Wrap foil around outside bottom of 8" springform pan to keep filling from leaking through. Cut ladyfingers in half crosswise. Cover bottom of pan with ladyfinger pieces. Place remaining ladyfinger pieces, cut ends down, around sides of pan. Spoon gelatin mixture into pan. Cover; chill four hours or until firm. Remove sides of pan.
Adult help needed.
Empty half-a-can of condensed milk into a bowl.
Add a tablespoon of drinking chocolate and a large pinch of coffee.
Stir well with a fork till everything is properly mixed.
Bingo! Your choco-dip is ready.
Use it as a dip for crisp toast fingers or have it as a topping with vanilla ice-cream.
Preparation Time: 10 minutes
2 large packages Berry Blue Jell-O
2-1/2 cups boiling water
1 cup frozen dessert topping
2 bananas, sliced
1 cup strawberries, sliced
1/2 cup blueberries, thawed if frozen
1/2 cup apples\cooked, cored and diced
1/4 cup Grape Nuts Cereal
Place gelatin in a bowl and pour in water. Stir about 2 minutes, until completely dissolved. Pour gelatin mixture into a pizza pan that has been sprayed with nonstick cooking spray. Put pan in refrigerator. After about 1 hour of chilling, press banana slices into gelatin. Continue to chill about 2 hours, until firm. Remove pan from refrigerator when ready to serve. Put about 1 inch of warm water in sink. Carefully dip just bottom of pan into warm water 15 seconds. Spread whipped topping over gelatin, leaving about 1 inch of space around outside edge of gelatin for pizza crust. Sprinkle with cereal. Top pizza with fruit. Cut into wedges.