Cranraspberry Mousse

This not-too-sweet dessert is perfectly light after a big meal. Serve it in Martini glasses, or in those glass jars you’ve been saving. Top with a dollop of real whipping cream, and serve with a biscuit.
 

1. Press raspberries and juice firmly with back of spoon, through a sieve into saucepan (discard seeds). Add cranberries and sugar. Cook over medium heat, stirring frequently and crushing cranberries until smooth.

2. In a small bowl, sprinkle gelatin over ¼ cup (50 ml) water; let stand 2 minutes. Stir into hot cranberry mixture. Refrigerate, stirring occasionally until thickened slightly, about 1¼ hours.

3. Stir in yogurt.

4. Whip Whipping Cream until soft peaks form; fold ¾ of Whipped Cream into cranberry mixture.

5. Spoon into individual serving dessert glasses and chill until serving. Garnish with remaining Whipped Cream, and serve with biscuits, ladyfingers or cookies.

Yield: 6 cups
 

Layered Lemon Delight

I found this gem in our recipe archives – how can something be so incredibly delicious?! It is great for parties – easy to make and great to transport in a 11x 13" pan. It will be a hit, especially for my fellow lemon-lovers!
 

Mix together and press into a 9x13" (22 x 33 cm) pan. Bake at 325 ºF (160 ºC) for 25-30 minutes, or until browned. Cool.
 

Cream cheese and icing sugar using an electric mixer. In a separate bowl, whip Whipping Cream until soft peaks form. Fold Whipped Cream into cream cheese mixture. Spread over cooled base.
 

Prepare 1 large package lemon pie filling*. Cool, stirring often. Pour over second layer. * Could use canned, but I prefer to make my own.
 

Beat Whipping Cream, icing sugar and vanilla until stiff. Spread over third layer. Garnish with chopped pecans.

Yield: 20 servings (if cut 4 x 5)
 

Cookies & Oh So Creamy Cheesecake

My friend Claudia brought this to a potluck dinner I hosted and everyone raved about it! (Unfortunately, there were no leftovers.) The recipe is quite easy – no baking required, and the cookies & cream combination appeals to all ages!
 

Crust:

Combine cookie crumbs and butter. Press into bottom and sides of 9" (23 cm) springform pan.
 

1. In small saucepan sprinkle gelatin over ¼ cup cold water; let stand for 2 minutes. Stir over low heat until dissolved. Remove from heat.

2. In a medium to large bowl, mix cream cheese, sugar and vanilla on medium speed until smooth. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened, but not set.

3. Whip Whipping Cream until soft peaks form. Fold Whipped Cream into cream cheese mixture.

4. Pour half of cream cheese mixture over cookie crust. Top with chopped cookies, then with remaining cream cheese mixture.

5. Decorate with left-over cookies, or "mini" chocolate cream-filled cookies, chocolate curls, or with a sprinkle of cookie crumbs. Chill until firm.

Note: We don’t recommend freezing this cheesecake – it may weep & separate upon thawing. Most baked cheesecakes can be frozen though. (Having said this, my husband froze it anyway, and eats it like an ice cream cake – he claims it is even better than the chilled version.)