How to make Cherry Fluff (sugar-free)


Bring 1 cup of water to boil.


Dissolve gelatin in the boiling water.


Stir in cold water and chill in your refrigerator until the gelatin

is the consistency of an unbeaten egg white.


Remove from refrigerator and beat the gelatin with the wire whisk

until it is light and fluffy.


In a medium-sized bowl, beat egg whites to form soft peaks with the

wire whisk.


Fold in whipped gelatin until smooth.


If you have 6 sherbet glasses, pour the mixture evenly into each one

and chill until firm.


Serve with whipped cream. There are sugar-free varieties on the

market shelves that taste good!


Marshmallow Fluff Treats (Valentines Day Red)

1/4 c. margarine or butter

1 Jar (7 1/2oz) Marshmallow Fluff

5 cups crispy rice cereal

Red Food Color

Melt margarine in large saucepan over low heat. Add Marshmallow Fluff

(tinted with red food color) and cook over low heat about 5 minutes,

stirring constantly. Remove from heat. Add crispy rice cereal. Stir

until well coated. Using buttered spatula or waxed paper, press

mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into hearts

with cookie cutters when cool.


Fruit Fluff Shake

Into blender container put

1 c. chilled fruit juice (orange, cranberry, grape, apricot nectar),

2 large spoonfuls Marshmallow Fluff.

3 ice cubes.

Blend 30 seconds or until smooth. Makes 1 serving.


Fluff 7-Minute Frosting

1 c. Marshmallow Fluff

2 egg whites, at room temperature

1 c. sugar

1/4 tsp. cream of tartar

1/8 tsp. salt

1/4 c. water

1 tsp. vanilla extract

In double-boiler top over hot, not boiling water, combine all

ingredients except vanilla. With hand mixer, beat until soft peaks

form. Remove from heat and continue beating until stiff. Beat in

vanilla. Makes enough to fill and frost two 8-or 9-inch layers



2 1/2 c. sugar

3/4 tsp. salt

1/2 stick butter or margarine

1 5.33 oz. can evaporated milk (3/4 c.)

1 Jar (7 1/2oz) Marshmallow Fluff

3/4 tsp. vanilla

1 12-oz. package semisweet-chocolate pieces

1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan

combine first 5 ingredients. Stir over low heat until blended. Heat

to a full-rolling boil being careful not to mistake escaping air

bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.

Remove from heat, stir in vanilla and chocolate until chocolate is

melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.


Lynne's Cheesecake

24 oz. cream cheese, softened

1 Jar (7 1/2oz) Marshmallow Fluff

2 eggs

3 Tbsp. flour

1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust

Heat oven to 350 F. In large mixing bowl beat cream cheese, Fluff,

eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or

just until edges begin to brown. Turn off heat and let cheesecake

cool in oven with the door cracked open for about 1 hour. Remove to

wire rack and cool completely. Refrigerate at least 4 hours before

serving. Makes 12 to 14 servings.


Holiday Sweet Potatoes

4 large sweet potatoes, peeled, cooked* and cut into chunks or

1 40-oz. can sweet potatoes, well drained

1 8-oz. can pineapple chunks, well drained

1/4 tsp. ground cinnamon

1 Jar (7 1/2oz) Marshmallow Fluff

1/4 c. butter or margarine

1 c. coarsely chopped walnuts

Heat oven to 325 F. Arrange sweet potatoes and pineapple in a shallow

2-quart baking dish; sprinkle with cinnamon. In a small saucepan

combine Marshmallow Fluff and butter or margarine. Heat to boiling

over high heat, stirring constantly. Pour over sweet potatoes;

sprinkle with walnuts. Bake 15 to 20 minutes or until hot and bubbly.

Makes 6 to 8 servings.

* To cook sweet potatoes quickly, arrange them on microwave-safe

plate, cover with plastic wrap and cook on HIGH 10 to 12 minutes or

until tender.*


Kelly in IL