These are quick (under 1 hour start to finish (if you have the ingredients) RASPBERRY SQUARES Bottom layer: 1 cup flour 1 tsp baking powder 1 stick butter, softened 1 TBL milk 1/2 cup raspberry jam Preheat oven to 375°. Whisk the flour & baking powder together. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the milk & toss to combine. Spread the mixture in an ungreased 9x9" pan. Cover w/raspberry jam. Top Layer: 1 egg 1/2 stick butter, mleted 1 cup sugar 2 cups coconut flakes 1 tsp vanilla Beat the egg with the melted butter. Mix in the sugar, coconut & vanilla. Spread the mixture over the jam. Bake 30 miutes or until the top is golden brown. Cool 1 hour before cutting into squares.~~ FRUIT PIZZA 1 pkg sugar cookie mix or 1 roll refrigerated sugar cookie dough 8 oz pkg cream cheese 1/3 cup sugar 1/2 tso vanilla Sliced fruit of choice (fresh or canned) 1/2 cup peach or apricto preserves 2 TBL water Prepare cookie mix according to directions & pat out in a sprayed 14" pizza pan. Bake & cool. Blend softened cream cheese, sugar & vanilla. Spread over cooled cookie crust. Arrange fruit over cream cheese layer. Glaze with preserves mixed with water. If using bananas, dip slices into lemon juice before placing on pizza.~~ LEMON CUP CAKE PUDDING QUICKIE (serves 6) 2 1/2 TBL flour 3/4 cup sugar 1/4 tsp salt 1 TBL butter 2 eggs, separated 1 cup milk Grated lemon zest 1/4 cup lemon juice Combine flour, sugar & salt with softened butter. Add egg yolks, milk, lemon zest & juice; stir. Fold in stiffly beaten egg whites. Pour into casserole & place in a pan of warm water. Bake about 35 minutes in a preheated 350° oven. Will form a delicate cake-top layer with a custard sauce. Serve warm or chilled.~~ COCONUT PIE (Makes its own crust) 4 eggs 1 3/4 cups sugar 1/2 cup flour 2 cups milk 1/4 cup melted butter 1 1/2 cups coconut 1 tsp vanilla Combine all ingredients, in order, in a blender. Mix until smooth. Pour the mixture into a greased 10" pie pan. Bake 45 minutes in a preheated 350° oven or until a tester inserted in the middle comes out clean.~~

I've made both these individual cheesecakes and they get requests for the recipe. Here's the recipes Individual Pumpkin Cheesecake Ingredients: 18 paper baking cups 18 gingersnap cookies 12 ounces cream cheese, softened 3/4 cup sugar 1 Tablespoon corn starch 1 teaspoon Pumpkin Pie Spice 2 large eggs 1 cup canned pumpkin 1/3 cup Karo Lite Corn Syrup Instructions: Place paper cups in muffin pans. Place 1 gingersnap cookie in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup, beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325� F oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired. Individual Oreo Cheesecakes Ingredients: 3 packages ( 8 ounces each) cream cheese 3/4 cup sugar 3 large eggs 24 Oreo cookies 1/4 cup chocolate chips, melted whipped cream, optional Instructions: Line 24 cupcake tins with cupcake paper wrappers. Place 1 Oreo cookie at the bottom of each wrapper. Mix cream cheese and sugar until well blended. Add eggs one at a time and mix well. Spoon cream cheese mixture on top of Oreo cookies. Bake at 350� F for about 20 minutes. Cool. Refrigerate for at least one hour. Drizzle with melted chocolate before serving. Top with a spoonful of whipped cream if desired.

RUSSIAN CREAM (serves 8) 2 cups heavy cream or half-and-half 1 cup sugar 2 tsp unflavored gelatin 1/2 cup cold water 2 cups sour cream In a small saucepan over medium high heat combine cream & sugar. Stir until sugar is dissolved, about 3-4 minutes. In a glass measuring cup stir together gelatin & water until gelatin has softened. Pour into cream mixture & stir over medium heat until gelatin is fully dissolved (if you rub a bit between your fingers, you shouldn't feel the gelatin grains.) Pour into a serving bowl or mold & refrigerate at least 3 hours or overnight.~~ I served it with fresh strawberries but fresh peach slices would be excellent. I think it was also called by some other nationalities, too.

what about a granita? something frozen and icy. i take prevacid for my reflux but before anything milky would hurt me.. really anything hurt me so im not that great of a judge but i would think a lemon granita with berries would sit well. i found this recipe and then you could top with some mint and berries of your choice. Italian Lemon Ice (Granita) SERVES 4 -6 (change servings and units) Ingredients 3 cups water 1 cup sugar 1 pinch salt 1 cup fresh lemon juice (juice of about 6 medium lemons) 1 1/2 teaspoons finely grated fresh lemons, rind of (about the peel from 1 medium lemon) 2 teaspoons lemon extract Directions Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat. Cook, stirring constantly, until the sugar is completely dissolved. Add the salt, stir, and remove the pan from the heat. Stir in the remaining water and let cool to room temperature. Cover and refrigerate for a minimum of 1 hour. Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan. Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges. Stir the ice crystals into the center of the pan and return to the freezer. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours. To serve, scoop the granita into chilled dessert bowls or goblets. (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once. Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid. To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.