Lemon Chiffon Jello
1 lg. box lemon Jello
1 c. boiling water
1 can crushed pineapple
2 c. cold 7-Up
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
Dissolve Jello and boiling water. Add crushed pineapple and 7-Up. Put in refrigerator until partly set up. Mix cream and Cool Whip together. Fold into Jello mixture.

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Dawn
2 (3 oz.) or 1 (6 oz.) strawberry
gelatin
1 lg. can pineapple including juice
1 box frozen strawberries
1 to 2 mashed bananas
Whipped topping optional
Dissolve gelatin in 2 cups boiling water. Add frozen strawberries and stir until berries separate. Mix in pineapple and bananas. Refrigerate until firm. Top with whipped topping when served if desired. --DIETITIAN S NOTE--
This delicious recipe is high on taste and low in fat and sodium. To omit fat simply omit whipped topping or choose its light alternative. If you wish to lower calories use a diet gelatin.

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Heavenly Orange Fluff
2 pkgs. orange Jello
1 sm. can orange juice undiluted
2 c. hot water
2 cans oranges drained
1 can crushed pineapple not drained
Mix Jello with hot water. Stir in orange juice and cool. Add oranges and pineapple to mixture and pour into dish and congeal.

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Cherry Jello
1 (16 oz.) pkg. frozen black cherries
drained reserve juice
1 lg. pkg. cherry Jello (sugar-free)
1 can crushed pineapple drained
reserve juice
1 1/2 cans Diet Coke divided
13 x 9 inch Pyrex dish. Bring 1 can of Diet Coke to a boil. Use Coke as you liquid to dissolve your Jello. Pour Jello into a dish to jell. Combine pineapple juice black cherry juice and Diet Coke to bring the liquid to 3 cups. Add to Jello. Add crushed pineapple and black cherries to Jello. Chill to set Jello.

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Orange Fluff
1 sm. can crushed pineapple drained
1 sm. can mandarin oranges drained
1 med. tub Cool Whip
1 pt. cottage cheese
1 sm. pkg. orange Jello
Combine first 4 ingredients then sprinkle dry Jello over mixture and stir.

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Rainbow Jello
6 flavors of Jello (3 oz.) pkg. black
cherry raspberry lemon lime orange cherry
2 c. sour cream
Grease 9 x 13 inch pan. Do each color separately. Add 1 cup boiling water to 1 package of Jello. Divide this in half. To first half add 1/3 cup sour cream mix well and pour in pan. Chill 20 minutes. To the second half add 3 tablespoon cold water and pour on top of previous layer. Pour each layer very carefully. Again chill 20 minutes before starting next color. This is time comsuming to make but it is very beautiful.

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Orange Tapioca Pudding
Rind of half an orange, finely grated
Rind of one lemon, finely grated
1 orange
6 cups milk
1 cup quick-cooking tapioca
1 cup raw sugar
Half a vanilla bean, split, seeds scraped and set aside*
1/4 tsp. salt
1/2 to 3/4 cup whipping cream
1 Tbsp. cornstarch

1. Remove the rind from the orange and lemon using the smallest holes on a box grater. Set aside. Cut the ends off the orange. Remove the peel and outer membranes by following the curve of the fruit with a paring knife. Cut and lift the orange sections away from the membranes. Place in a bowl, cover, and chill.

2. In a large saucepan combine the milk, rinds, and the remaining ingredients, including the vanilla seeds. Let sit for 5 minutes. Bring to a boil on medium heat, stirring constantly. Remove from the heat and cool for 30 minutes. Stir well, then place the mixture in a glass bowl, cover, and chill for 3-4 hours.

3. To serve, give the tapioca a quick stir and remove the vanilla bean. Spoon the tapioca into individual bowls and garnish with the orange sections.

Serves 6

*Dried vanilla beans are about 5-8 inches long, wrinkled yet supple, and dark brown in color. To split, carefully cut lengthwise from end to end. Inside you will see a dark brown mass of seeds so tiny that they merge together into a soft pulp. Use a knife to scrape these seeds from the bean.

This recipe is so good, easy and quick! Your kids will love it! This recipe I picked up from wailana yoga, and it works for everyone!
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