I just finished making little molds of raspberry gelatin. Don't worry - it tastes as much like the packaged Jell-o as a homemade apple pie tastes like a frozen Mrs. Smith's one. FRESH RASPBERRY GELATIN 2 cups fresh or frozen unsweetened raspberries 2 cups water 3/4 cup sugar 1 envelope unflavored colorless gelatin Bring the raspberries, water and sugar to a boil; reduce heat and simmer for about 20 inutes or until the fruit has dissolved in a mass. Line a large strainer with cheesecloth and place the strainer over a bowl. Pour the fruit mixture through, straining so all the seeds are removed and only the clear red liquid remains. Soften gelatin in a little cold water. Return the liquid to the saucepan and add the gelatin. Stir the gelatin thoroughly so that all the grains are fully dissolved. Bring the liquid to a boil for one minute, then remove from the heat. Pour into a mold of the proper size (about 1 1/4 pints) or into small individual cups, and chill in refrigerator. When gelatin has set, unmold and serve. Garnish with whipped cream if desired.

There is always Tiramisu. Home Cookin Chapter: Recipes From Thibeault's Table ======== This is my recipe. I have been making it this way for many years Most Tiramisu recipes are made with raw eggs. This one starts with cooked custard 1 Custard recipe (follows) 1 500g tub of mascarpone cream cheese 1/2 Cup whipping cream 1 Cup fresh strong espresso 1/4 Cup cognac or rum 1 Package ladyfingers ground chocolate 1/2 Pint whipping cream Creme Anglaise (optional) Custard 1/2 Cup sugar 3 Tablespoons flour 1/4 Teaspoon salt 1-1/2 Cups hot milk 3 egg yolks 1 Tablespoon butter 1 Teaspoon vanilla . Combine sugar, flour and salt in saucepan. Gradually stir in hot milk. Cook over low heat stirring until mixture comes to a boil. Continue cooking for 1 minute. Beat egg yolks slightly. Gradually stir in about 1/2 of thickened sauce. Add this mixture back into saucepan with remaining sauce. cook an additional 2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place plastic wrap on surface and refrigerate. Cool completely. Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well. Dip ladyfingers into coffee and cognac mixture and place one layer in bowl of choice. Cover with half of cheese mixture. Repeat with another layer of ladyfingers and finish with cheese mixture. Prepare one day ahead. Before serving cover with whipping cream and ground chocolate. To serve. prepare a Creme Anglaise recipe and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Carmelized Pears with Tiramisu Cream This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive. http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html Ingredients: 4 medium pears, firm but ripe (preferably bartlett or bosc) 2/3 cup (150 mL) granulated sugar 2 tablespoons (30 mL) chopped candied ginger 1 lemon, sliced very thin Filling 1/2 cup (125 mL) part skim ricotta cheese, drained (see note) 2 tablespoons (30 mL) granulated sugar 1/2 teaspoon (2 mL) vanilla extract 2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee 2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate 1 tablespoon (15 mL) icing sugar, sifted . Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller works well). Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy frypan that will hold all the pears in one layer. Cook, uncovered, on medium-high heat for 2 minutes or until sugar begins to brown and melt, stirring occasionally (be careful not to let burn). Remove frypan from heat. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Place over low heat and cook for about 10 minutes. Cover and remove from heat; let rest for 30 minutes. Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2 tablespoons (30 mL) granulated sugar, vanilla and rum. Place chopped chocolate in strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Spoon about 1 tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate with any syrup remaining in frypan. Arrange a cool lemon slice on each and dust with icing sugar. Makes 8 servings. Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour before using. Home Cookin Chapter: Recipes From Thibeault's Table Fresh Strawberries with Black Pepper and Vanilla Mascarpone =========================================================== Source: Gordon Ramsay Some foods are natural partners, and in the same way that fresh ginger accentuates the flavour of melon, black pepper brings a real kick to strawberries. 750g fresh strawberries, hulled and sliced in half 2 tbsp icing sugar 125g mascarpone cheese 2 vanilla pods, split, seeds removed Coarsely ground black pepper . 1 Place the strawberries in a fruit bowl and dust with icing sugar. Leave to stand for 30 minutes to allow the juices to bleed. 2 Mix the mascarpone with the vanilla seeds and season with a pinch of pepper. 3 Divide the strawberries between four serving plates and place a generous spoonful of the mascarpone on top. Season with more black pepper to taste and serve. Home Cookin Chapter: Recipes From Thibeault's Table Chicken with Pesto and Mascarpone Sauce ======================================= Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto . Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the e chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken.

Cheese Ball 8 oz. cream cheese 1/2 lb. sharp cheddar 1/2 C. chopped pecans 1 clove garlic mashed with 1/2 tsp. kosher salt 1 T. mayo MIx in blender. Chill. form into ball in roll in chopped nuts. Crab, cream cheese and chili sauce 8 oz. crab meat 8 oz. package cream cheese green onions sliced Sauce 1/2 C. chili sauce 1 tsp horseradish 1 tsp worcestershire sauce 1/4 tsp Tabasco sauce 2 T. lemon juice 1 tsp chopped chives 1/4 tsp. parsley 1 tsp salt Spread cream cheese in small pie plate. Cover with crab meat. top with sauce. Sprinkle with green onions. Serve with triscuits. Christmas pudding (I don't know where this name came from but that's what we call it) 8 oz. cream cheese 1 pkg. chipped beef 1/8 sp. pepper 2 tsp. milk 2 tsp. minced green onions 1/2 C. sour cream Mix together and place in 8" pie plate. Sprinkle with chopped walnuts. Bake 350 for 15 minutes. Serve with crackers Beef Cheese logs 1 8 oz. cream cheese, softened 1 T.mayo 1/2 tsp. Worcestershire sauce 2 T. chopped green olives (I like to use jalapeño stuffed) * 1 T. minced parsley 1 tsp. finely chopped onions 1/2 C. finely snipped dried beef Blend cheese with mayo and worcestershire. Add olives, parsley and onion. On waxed paper, shape into two rolls 1 1/2" in diameter. Chill until firm. Roll in chopped dried beef. Serve with crackers. *Can use pimento stuffed olives, too. I don't even like olives but I love this. This post was edited by georgysmom on Sat, Jan 10, 15 at 13:37

This is my first post on the cooking forum, though I've been a lurker. :-) These are not recipes but a few ideas that can easily be adjusted to lighter versions: Since baked apples were already suggested, pears poached in red wine could be an alternative (Bosc pears). Compote with fresh fruit in summer or dried fruit in winter. My favorite summer desert that is also low in calories is simply a fruit salad without any additives, just chopped seasonal fruit in rainbow colors. I let the mixed fruit sit in the fridge overnight to get lightly sweetened in their own natural juices. And a very quick and surprisingly delicious: 1 cup cooked quinoa sweetened with 1-2 Tb maple syrup. Nice in autumn.