Apricot Fluff Recipes

APRICOT POUND CAKE

Apricot Pound Cake image

From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.

Provided by My Food and Family

Categories Fruit Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1-1/2 cups flour
3/4 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar

Steps:

Heat oven to 350°F.
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
Pour into prepared pan; top with remaining apricots.
Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

APRICOT FLUFF

Apricot Fluff image

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots

Steps:

In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT JELLO FLUFF

Apricot Jello Fluff image

I know that this sounds weird, but it really is an amazing desert! It's great at potlucks and such.

Provided by swimmer175

Categories Dessert

Time 35m

Yield 15 , 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 ounce) package apricot gelatin
1 (20 ounce) can crushed pineapple, drained
1/2 cup sugar
8 ounces cream cheese, softened
5 tablespoons milk
9 ounces Cool Whip, softened

Steps:

Mix jello, pineapple, and sugar together and boil until dissolved.
let sit, when partly set whip until foamy.
beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
Add in cool whip.
Enjoy! :).

Nutrition Facts : Calories 180.4, Fat 9.9, SaturatedFat 7.2, Cholesterol 17.3, Sodium 61.3, Carbohydrate 20.6, Fiber 0.3, Sugar 16.1, Protein 3.7

APRICOT FLUFF

Apricot Fluff image

My recipe was featured on the Kraft Marshmellow Package!! This is a recipe I made up in the early 1960's

Provided by Lyn Starr

Categories Other Desserts

Time 10m

Number Of Ingredients 3

Ingredients

1 can(s) #303 can whole peeled apricots in heavy syrup
1 small bag of large marshmellows
1/2 pt whipping cream

Steps:

1. Pour juice from apricots in a large bowl.
2. Pit and quarter apricots and add to juice.
3. Quarter marshmellows (all but 8) and add to juice. Chill about 6 hours or overnight.
4. Remove from refridgerator. Whip cream as usual, fold in apricot mixture. Chill or serve at once
5. Delish plain or with Angel Food or Chiffon Cake!
6. ENJOY!!

APRICOT BUTTER FLUFF COOKIES

Apricot Butter Fluff Cookies image

Buttery cookies with a dab of apricot preserves are perfect with a cup of tea or a glass of milk.

Provided by Allrecipes Member

Time 1h30m

Yield 36

Number Of Ingredients 5

Ingredients

1 cup Countryside Creamery Unsalted Butter, softened
8 ounces Happy Farms Cream Cheese, softened
1 ½ cups Baker's Corner All Purpose Flour
6 tablespoons Berryhill Apricot Preserves
¼ cup Baker's Corner Powdered Sugar

Steps:

Preheat oven to 375 degrees F.
Cream butter and cream cheese until smooth. Add flour until dough pulls away from the sides of the bowl. Refrigerate for 1 hour.
On a lightly floured surface, roll dough 3/4-inch thick. Cut out 1 1/2-inch rounds with a cookie cutter. Gather dough scraps, reroll, and cut out a second round of cookies. Discard any leftover dough (do not overwork dough).
Place cookies on an ungreased baking sheet, 2 inches apart. Using the back of a 1/2 teaspoon, make a dent in the center of each cookie. Scoop 1/2 teaspoon of preserves into each dent.
Bake for 7-10 minutes, or until cookie bottoms begin to brown.
Allow to cool completely; sprinkle with powdered sugar before serving.

APRICOT FLUFF

Apricot Fluff image

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It also tastes great with peaches and peach gelatin. -Melissa Meinke, Fawn Grove, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 5

Ingredients

1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10-1/2 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots

Steps:

In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

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