|The Everyday Low-fat Cookbook|
|by Anne Lindsay|
Fat consumption is an important issue for most adults at the moment, with 60 per cent of the population claiming that they are trying to cut down ...
1 - 10 of 27 for peach fluff
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Sprinkle sugar over peaches. Cut marshmallows into small pieces and mix with peaches. Add vanilla extract to cream. Whip and fold into peaches. Chill ...
Bring puddings, Jello and water to boil. Pour into a bowl and put in refrigerator to cool. Then add Cool Whip and oranges or peaches.
Dissolve peach gelatin in boiling ... thickened Jello. Beat with electric mixer. Blend in Cool Whip, about 15 minutes. Pour into pan. Chill overnight. Serves 15.
Combine cottage cheese, vanilla, Equal, gelatin powder and ice cubes and blend. Then blend in peaches. Top with non dairy whipped topping.
Mix and spread ... box (3 ounces) peach Jello. Cool. Slice ... Spread over Step 2. Let set. You can use strawberries and strawberry Jello instead of peach.
Melt butter and mix flour, sugar and pecan pieces together. Press into a 9 x 13 pan. Bake 15 minutes at 400°F. Cool. Mix cornstarch and sugar. ...
Mix and press ... the stove, and peach Jello and stir ... sliced peaches and pour over crust and filling. Return to refrigerate before serving. Serves 24.
Add dry Jello with Cool Whip. Add cottage cheese and peaches; refrigerate. If you want to make strawberry fluff, use strawberry Jello and strawberries.
Mix cookie crumbs and butter in a bowl. Pat against the bottom of 9 inch pan. Bake in 350 degree oven for 8 minutes. Cool. Beat egg whites and lemon ...
Put peaches in blender and chop well. Add dry pudding mix and light Cool Whip; chill.
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