Looking for a new ways to brighten-up your food? Want something new to put into your blender?
Check out all of these great SunnyD recipes, there's one for every flavor.
1 cup SunnyD Tangy Original
2 cups Ice
3 cups strawberries & grapes
Blend until smooth
1 cup SunnyD Tangy Original
1 cup ice
1 cup yogurt
Blend until smooth
1/2 cup of milk
3/4 cup SunnyD Tangy Original
4 large scoops vanilla ice cream or frozen yogurt
Combine in a blender
Blend until smooth
Pour into glasses and garnish with an orange slice
5 cups double strength brewed tea
3/4 cup white sugar
2 1/2 cups Sunny D Smooth
1 1/2 cups grapefruit juice
2/3 cups lemon juice
1/4 cup limejuice
6 cups ginger ale, chilled
Brew tea in a large saucepan for 3 minutes
Remove tea bags and stir in sugar; set aside to cool.
In a punchbowl, combine SunnyD Smooth, cooled tea mixture, grapefruit, lemon, and limejuices and stir.
Just before serving, stir in chilled ginger ale
1 1/2 cup cookie crumbs
4 tablespoons butter, melted
1 envelope unflavored gelatin
1/2 cup SunnyD Smooth
24 oz. cream cheese, softened
3/4 cup sugar
1 cup whipping cream, whipped
2 teaspoons grated orange peel
2 ounces bittersweet chocolate, coarsely chopped
1 tablespoon vegetable oil
Preheat oven to 350 f
Combine cookie crumbs and butter in a bowl and press mixture onto bottom of 9-inch spring foam pan
Bake for 10 min and cool
In a saucepan, combine gelatin and SunnyD Smooth; stir over low heat until dissolved.
In a mixing bowl combine cream cheese and sugar and blend.
Gradually add gelatin mixture
Fold in whipped cream and orange peel
Pour cream cheese mixture into the crust and chill until firm, about 4 hours
Just before serving: in a small microwaveable bowl, melt chocolate and oil uncovered on high for 1 to 1 ½ minutes stirring every 15 seconds, until melted and smooth.
Drizzle chocolate over cheesecake and serve
2 1/2 cups SunnyD Mango
2-6 oz. box of gelatin
In a saucepan, mix SunnyD and gelatin and bring to boil.
Pour into a 9" x 13" baking pan and chill for at least 3 hours, until firm
Place the bottom of the pan in warm water for about 15 seconds
Remove the pan from the water and cut the SunnyD snack into 1" squares with a knife or cut into fun shapes with cookie cutters.
1-2 liter bottle of soda such as 7-up or ginger ale
1 gallon SunnyD Orange Passion Fruit
2 pints sherbet any flavor
Mix the soda with SunnyD Passion Fruit in a punch bowl; float scoops of sorbet on top before serving.
2 bananas, peeled, wrapped in a plastic bag, and frozen overnight
2 ripe peaches or nectarines, peeled, pitted, and cut into chunks
2 cups SunnyD Orange Peach
Combine frozen bananas, SunnyD Orange Peach, and peaches in a blender or food processor and blend on frappe setting until smooth.
Pour into tall chilled glasses and serve
1 10 oz jar maraschino cherries, drained
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup flaked coconut
1 8oz can sliced pineapple, drained
1 8oz can crushed pineapple, drained
1 18.25 oz package yellow cake mix
1 16oz bottle of SunnyD Orange Pineapple
Preheat oven to 350f
Coat the bottoms and sides of two 9 inch round cake pans with 2 tablespoons of melted butter.
Sprinkle the bottom of each pan with ¼ cup of brown sugar
In one of the pans, sprinkle coconut over the brown sugar
Place pineapple rings in a single layer on top of coconut.
Please a cherry in the center of each ring
In the other pan, spread the drained crushed pineapple.
Mix the cake as directed on package, but substitute SunnyD Orange Pineapple for water.
Divide batter between 2 pans (remember which pan has the Pineapple rings in it)
Bake for 40 to 50 minutes of until a toothpick inserted into cake comes out clean.
Cool in pans for 20 minutes. While the bottoms of the cake pans are still warm, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a beautiful and delicious two layer pineapple upside down cake.
3- 3oz packages of fruit
flavored gelatin mix
4 cups white sugar
13 cups boiling water
1 ½ cups (92 oz) of SunnyD Orange Strawberry
16 oz bottle of lemon juice concentrate
2 liter bottle of ginger ale, chilled
In a large bowl, combine gelatin and sugar
Stir in boiling water until mixture is dissolved.
Stir in SunnyD Orange Strawberry and lemon juice concentrate.
Divide into 2 containers and freeze until solid
To serve, place gelatin mixture in punch bowl, and break into pieces.
Pour in ginger ale and serve.
12oz of sparkling water or seltzer
1/4 cup of SunnyD Raspberry Lemonade
Pour sparkling water or seltzer into a glass
Add SunnyD Raspberry Lemonade and stir
Serve over ice
3/4 cups SunnyD Fruit Punch
2 tablespoons finely grated Orange zest
3/4 cup buttermilk
3 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 cup granulated sugar
5 tablespoons melted butter
vegetable oil or spray for pan
Combine all ingredients in a large mixing bowl
Beat until smooth
Coat a skillet or griddle lightly with oil or spray and place over medium heat
Using about ¼ cup of batter for each pancake, pour onto the hot skillet
When bubbles appear over the top of the pancakes and edges are beginning to look a little dry, turn and brown the other side slightly
Adjust heat as necessary to brown evenly
Serve warm