Combine yogurt, puree and sugar; mix well. Bloom and dissolve gelatin in orange juice; add to yogurt mixture. Cool to 65 to 70 degrees; fold in ...

Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat ...

Combine first 5 ingredients. Thicken with arrowroot to create desired consistency. Transfer small portion of sauce to separate bowl; thicken again ...

TO SERVE Spoon sauce over yogurt/gelee dessert. Can be garnished with whipped cream and decoration of choice. NOTES Season: Year round Food Cost: ...

TO SERVE Place cantaloupe wedges and kirsch in glass dish. Cover; refrigerate to allow flavors to develop. Place tempered chocolate in pastry bag ...

Bring cherries, cinnamon, 1-1/3 cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and ...

Preheat oven to 350 degrees. Beat the egg yolks and sugar until they are very pale and the mixture falls from the whisk in a ribbon. Add the lemon ...

Place above ingredients in a heavy 3 quart pot. Cook on a medium flame for 10 minutes. Stir occasionally. Sugar will turn into liquid. Lower heat ...

Line 2-pt. terrine first with plastic wrap, then with prosciutto, allowing ends to overlap edges of mold. Refrigerate until chilled. Cut melon flesh ...

TO SERVE Unmold terrine; cut into 1/2-in. thick slices. Arrange on plates with sauce. Can be garnished with orange segments and red ...