Orange Fluff

Since the pumpkin fluff post has been really popular lately, I thought I’d make Orange Fluff. I think I like it better than the pumpkin fluff actually. It’s kind of amazing what instant jello will turn into when you add in a box of instant pudding mix an some cool whip. There’s many possibilities with this, look for more “fluff” recipes coming soon!

To make this all you do is dissolve the orange jello in a cup of water. Once the orange jello is completely dissolved, add in a cup of cold water and let that sit for 5 minutes. I set my microwave timer to let me know when it was done resting. Fold in the cool whip, and add in the mandarin oranges. I added in some marshmallows to mine, to make it more decorative. Hope you like this! This orange fluff is best served cold. And it’s Weight Watcher friendly. :)

Recipe from

Servings: 4

Calories: 138.8, Fat: 0.0 g Carbs: 29.2 g  Fiber: 0.6 g Protein: 0.7 g

Points Plus: 3

Orange Fluff


  • 1 small box sugar free orange Jell-O
  • 1 small box Instant sugar-free vanilla pudding
  • 1 can mandarin oranges
  • 1 8oz tub of cool whip (light)


Step 1
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. Add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding and mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.


Gazpacho Soup

I first tried gazpacho when I was on my honeymoon in Jamaica. The soup was presented in  these little wine glasses and it was delicious. It almost reminds me of eating salsa with a spoon, although the soup is  blended and salsa is kind of chunky. Gazpacho is an easy way to use up all those summer tomatoes that are growing in your garden. This soup freezes well too. I didn’t have any storage containers to freeze food in, but luckily  we had some freezer bags. I need to buy some more storage containers sometime soon.

For Christmas last year, my friend got me this great recipe book for canning and preserving foods called Preserving the Harvest. There’s so many great recipes I want to try for homemade BBQ sauce, ketchup, preserved lemons, and different types of jams. This gazpacho recipe is from this book.


Servings: 10 (1 cup)

Calories: 93, Fat: 3g, Carbohydrates: 16g, Fiber: 3, Protein: 0


6 medium tomatoes, peeled, cored, and chopped
5 cups of vegetable juice
2 medium cucumbers
1 large onion, chopped
1 large green bell pepper, chopped
1 celery stalk, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon of fresh dill (I used a tsp of dried dill)
1 garlic clove
1 teaspoon salt
1/2 teaspoon of hot sauce
1/4 teaspoon of pepper

1. Combine all ingredients and toss until the vegetables are evenly coated with oil, vinegar and herbs.

2. Pour into two 1 1/2-quart freezer containers. Seal, label well, and freeze for up to 3 months.

3. To serve, thaw in the refridgerator overnight and store chilled.

Strawberry Ice Pops + A Giveaway!

What’s a good and healthy refreshing treat to have on a really hot summer’s day?  An ice pop, of course! And to celebrate, I’m giving away this cook book with a ton of different ice pop recipes in it called Pops! Ice Treats for Everyone. There’s a lot of cool looking flavors in it like pumpkin pie ice pops and I noticed there’s even one that has vegetables in it. The book even shows you how to make the ice pops that  look like there’s different herbs and fruits floating around inside of them using clear liquids.

To apply for this giveaway:

1. Like my page on facebook.

2. Comment and tell me what your favorite ice pop flavor is.

Please be sure to leave an email address when you comment to, so that I can get a hold of you.

Contest Ends on August 1st, 2012. I will pick one lucky random winner.


I’ve made two flavors since I’ve got that ice pop mold of mine and I figured out a good way to get them out of the molds. You have to submerge them in some cold water or else if you submerge them in hot water the ice pops start to melt. That’s a good thing to remember with any ice pop mold. Not just the one that I have.

These strawberry ice pops are probably the best ones I’ve ever made yet and there’s so many more flavors to make. I’ll be posting some more through out the contest! Enjoy.

Strawberry Ice Pops

4 cups of fresh strawberries, cut

3/4 cup of sugar

1 cup of water

Juice of one lime


In a small sauce pan boil the sugar and water together until you no longer can see any of the sugar. Meanwhile while the sugar and water mixture is boiling, cut the strawberries. Puree the strawberries in a blender and pour the sugar syrup into the mix. Pour strawberry mixture into ice pop molds and freeze.

Mango Chile Lime Ice Pops

My new ice pop mold finally came in on Monday morning and it’s great. I’m glad I bought the thing. The mold is very sturdy and to get the ice pops out all you need to do is submerge the mold in some hot water for awhile. I bought this one here, it was only 15.00 on

I found some really ripe, and I mean really ripe mangos at the grocery store. In order to find a ripe mango, I look for ones that are orange and even have a little bit of yellow on the skin. One of the chefs on food network once said that they would get a mango on a stick with a little bit of chile powder on it. That gave me the idea to put in a little bit of chile powder in the mango puree.. That combo sounds weird, I know… but trust me. These are pretty darn good.

Servings: 6

Points Plus: 3

Calories 103, Fat 0.3g, Sodium 2mg,  Carbohydrate 27.1g ,  Fiber 2.2g, Protein 0.61g



3 ripe mangoes

1/2 teasspoon of chile powder

juice of half a lime

1/4 cup of sugar

1/2 cup of water.


1. In a medium sauce pan, boil the sugar and water together until the sugar has evaporated. Let Cool. While the sugar water is cooling puree the mango in a food processor and add in the chile and lime. Once the sugar water is cool add that into the mango mix.

2. Use one of those measuring cups that have an angle to it, so that you can pour it into the ice molds easier. Freeze and enjoy.