The Red Hot Chili Paper

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Chocolate Timbales
Hazelnut Dacquoise
Bea's Date Bars
Bananas Foster
Cranberry Sauce
Dried Fruit Compote
Pears in Red Wine
Very Berry Trifle
Apple Strudel
Baked Apples
Brandied Grapes
Grilled Peaches
Fruit Kabobs
Fruit Fantasy
Fresh Fruit Pie
Pears Au Chocolat
Pear Compote
Steamed Pears
Pear Zinfandel Ice
Poached Pears
Pear Dumplings
Fruit Salad
Apricot Bavarian
Apricot Yogurt Parfaits
Apricot Ice Cream
Baked Apricots
Apricot Snow
Dark Beer Sabayon
Creme Brulées
Champagne Sauce
Champagne Truffles
Chocolate Fondue
Sticky Bun Fillings
X-Mas Fudge
M&M Ornaments
Blintz Souffle
Frozen Fruit Fantasy


    It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with  a fork; other fruits do better in a blender or a food processor. Some berries and grapes  will need to be strained.

      1 tablespoon unflavored gelatin
      2 tablespoons water, cold
      1 tablespoon lemon juice
      1 cup unsweetened frozen raspberries, pureed
      1 teaspoon lemon rind, or orange rind, grated
      2 tablespoons frozen apple juice concentrate
      2 cups plain lowfat yogurt
      2 egg whites


    Soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit  puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly.  Freeze until crystals begin to form around the edges. Beat egg whites until stiff. Break  up the yogurt mix with a spoon and beat with an electric mixer until smooth. Fold in  beaten egg whites. Freeze until firm. About 30 minutes before serving, remove from freezer  to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a  festive presentation.

    Note: If desired, use 1/2 teaspoon ground ginger, cinnamon or cardamom in place of  lemon or orange rind.

    Honey may be used in place of the juice concentrate.

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