Micky... this is the recipe I used for the Applesauce Fluff, I just substitue the Applesauce for the pineapple, put Maple extract in place of the coconut extract, added 1 teaspoon of cinnamon. Put the extract in a measuring cup and add water to it to make 1 cup of water.(This is the water you mix in with the dry milk and beat)
Yesterday I made it with just the coconut extract, 1 oz. of real coconut and some vanilla extract. 1 piece was 70 calories and that's a big piece. (1/8 of a oblong cake pan.)DH put his over a piece of butter cake with cool whip, I put my old standard on it, FF Cool whip and Fiber One.
P.S. Be sure to always add the fruit, pumpkin, etc last. That has to be folded in after it doubles/triples in volume or the recipe will flop!
Pineapple Fluff (8 servings @ 80 calories each)
Put can of Pineapple and dry milk in refrigerator night before to chill. Put large bowl and beaters in freezer night before. Make the Knox mixture 1st and chill it down slightly so it doesn't heat up the other ingredients.
20 oz. can crushed Pineapple
1 1/3 cup dry milk (92 grams)
2/3 cup Bulk Splenda
1 tsp. Coconut Extract
2 packages unflavored Gelatin (Knox)
Soften Knox in ½ cup cold water, add ½ cup boiling water and mix until dissolved. Set aside.
Drain Pineapple, set aside (fold in last)
Reserve juice in measuring cup, add water to make one cup if necessary.
In a large bowl mix juice, Splenda and coconut extract on low 1 minute or until it stops splattering. Turn up mixer on high and beat until foamy, adding Knox mixture a little at a time. Beat until doubled in size or top of bowl. ( 5-7 minutes, can take longer if it’s not cold enough)
Fold in drained pineapple and spread out in a 7x 9 covered container. Refrigerate until set.
You can make all kinds of flavors:
Cup of left-over coffee and unsweetened cocoa
Almond Extract and unsweetened cocoa
Lemon extract/juice
Applesauce and Maple extract/cinnamon
Pumpkin and Pumpkin pie spices