Frozen Yogurt

Ingredients:
3 cups fresh or frozen and partially thawed blackberries or raspberries or a mixture of blackberries, raspberries and blueberries (see Tip)
6 tablespoons sugar
1 tablespoon lemon juice
3/4 cup low-fat plain yogurt

Cooking Directions:
Combine berries, sugar and lemon juice in a food processor; process until smooth. Add yogurt and pulse until mixed in. If using fresh berries, transfer the mixture to a medium bowl, cover and refrigerate until chilled, about 1 hour.
Transfer the berry mixture to an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth and creamy.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.
Yield: 6 servings

Salad with Potato Pancake

Ingredients:
1/3 cup sour cream
1/4 cup milk
2 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon wine vinegar
1 3/4 teaspoons salt
1 1/4 teaspoons fresh-ground black pepper
1 pound baking potatoes, peeled
3 tart apples, such as Granny Smith, cored
1 small onion
1/4 cup chopped fresh parsley
2 eggs, beaten to mix
1/2 cup dry bread crumbs
2 tablespoons cooking oil
3/4 pound curly endive, torn into bite-size pieces
1 head red- or green-leaf lettuce, torn into bite-size pieces

Cooking Directions:
In a small glass or stainless-steel bowl, combine the sour cream, milk, chives, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and set aside.
In a food processor with a grating attachment, grate the potatoes, 1 1/2 of the apples, and the onion. Transfer to a large bowl and stir in the parsley, eggs, bread crumbs, and the remaining 1 1/4 teaspoons salt and 1 teaspoon pepper.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Form the potato mixture into twelve pancakes about 21/2 inches wide and 1/2-inch thick, using about 1/4 cup of the mixture for each. Cook the pancakes in batches, turning once, until crisp and golden, 3 to 4 minutes per side. Keep the cooked pancakes warm in a 200 degrees F oven on a baking sheet lined with paper towels until the last batch is done. Use 1 tablespoon of oil for each batch.
Cut the remaining apples into thin slices. Put them in a large bowl along with the greens. Add all but 2 tablespoons of the dressing and toss. Arrange the salad on plates and top with the pancakes. Drizzle the remaining dressing over the pancakes.
Yield: 4 servings

Baked Chicken Wings

Ingredients:
4 pounds chicken wings
3 tablespoons cooking oil
4 cloves garlic, chopped
1 3/4 teaspoons salt
1 1/2 teaspoons cayenne
2/3 cup mayonnaise
1/3 cup sour cream
1/4 pound blue cheese, crumbled
2 scallions including green tops, chopped
5 teaspoons vinegar
1/4 teaspoon fresh-ground black pepper
1/4 cup ketchup
1 tablespoon Tabasco sauce
8 ribs celery, cut into sticks

Cooking Direction:
Heat the oven to 425 degrees F. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.
Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.
In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.
Yield: 4 servings

Plum Tart

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice water
1 teaspoon powdered gelatin
2 teaspoons water
2 cups whole milk
2 teaspoons whole milk
6 large egg yolks
1/2 cup sugar
10 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 pinch salt
2 cups fruity red wine, such as Beaujolais
1/2 cup sugar
6 whole cloves
6 black peppercorns
1 (3 inch) cinnamon stick, broken
1/2 vanilla bean, slit lengthwise, seeds scraped
6 medium purple or Green Gage plums, pitted and cut into eighths

Cooking Directions:
MAKE THE PASTRY: In a food processor, pulse the flour with the salt. Add the butter and pulse just until pea-sized clumps form. Sprinkle on the ice water and pulse just until the pastry comes together. Turn the pastry out onto a work surface and flatten it into a disk. Wrap in plastic and refrigerate until firm, at least 1 hour.
Preheat the oven to 350 degrees F. Turn the pastry out onto a floured work surface and roll it out to a 12-inch round. Transfer the pastry to an 11-inch tart pan with a removable bottom; gently press the pastry up the side of the pan and trim any overhang. Refrigerate until firm, about 20 minutes.
Line the pastry with foil and fill with pie weights or dried beans. Bake for about 40 minutes, until dry and lightly golden. Remove the foil and pie weights and bake for about 15 minutes longer, until the shell is golden brown. Transfer to a rack to cool.
MEANWHILE, MAKE THE PASTRY CREAM: In a small saucepan, sprinkle the gelatin over the water in an even layer. Let stand until the gelatin is softened, about 5 minutes. Meanwhile, in a medium saucepan, warm the milk. In a medium bowl, whisk the yolks with the sugar until thick and pale. Whisk in the flour, then gradually whisk in the hot milk until smooth. Stir in the vanilla and the salt. Scrape the mixture into the medium saucepan and cook over moderate heat, whisking constantly, until bubbling, about 4 minutes. Reduce the heat to low and cook, whisking constantly, until no floury taste remains, about 5 minutes longer. Remove from the heat.
Warm the gelatin over low heat, swirling the pan until melted, about 3 minutes. Stir the gelatin into the pastry cream. Scrape the pastry cream into a bowl and cover directly with plastic wrap. Let cool to room temperature. Refrigerate until chilled and firm, at least 4 hours or overnight.
POACH THE PLUMS: In a large skillet, combine the wine, sugar, cloves, peppercorns, cinnamon and vanilla bean and seeds. Bring to a boil, whisking to dissolve the sugar. Add the plums and simmer over moderate heat, stirring until tender, about 10 minutes. Using a slotted spoon, transfer the plums to a plate; let cool to room temperature. Boil the liquid until reduced to 1/3 cup, about 6 minutes. Strain the syrup into a bowl. Pat the plums dry.
Spread the pastry cream in the shell. Arrange the plums in concentric circles over the cream. Brush some of the syrup over the plums. (If the syrup is too thick, reheat it gently.) Refrigerate the tart until just set, about 1 hour. Cut into wedges; serve the remaining syrup on the side.
Yield: 8 servings

Berry Crumble

Ingredients:
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1 1/4 cups plain granola
1/2 cup sugar
6 ounces chilled unsalted butter, cut into cubes
3/4 cup sugar
1 tablespoon finely grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 pound blackberries
3/4 pound blueberries
3/4 pound raspberries
2 tablespoons unsalted butter, cut into small pieces
Devonshire cream, vanilla ice cream or lightly whipped cream, for serving

Cooking Directions:
MAKE THE TOPPING: Preheat the oven to 400 degrees F. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
MAKE THE FILLING: In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.
Yield: 12 servings

Mushroom Galete

Ingredients:
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% cottage cheese
1/4 cup canola oil
1/4 cup 1% milk
1 1/2 teaspoons sugar
1 egg mixed with 1 tablespoon water for glaze
1 tablespoon extra-virgin olive oil
2 cups sliced leeks
12 ounces cremini or baby bella mushrooms, wiped clean and sliced
1 large egg
1/3 cup reduced-fat sour cream
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/2 cup chopped scallions
1/4 cup chopped fresh parsley

Cooking Directions:
To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
To assemble & bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.
Yield: 8 servings

Mocha Dessert

Ingredients:
1 (8 inch) angel food cake, cut into 1-inch cubes
3/4 cup brewed coffee, cooled
1 (8 ounce) package cream cheese, softened
1/2 cup chocolate syrup
2 tablespoons sugar
2 cups whipped topping
2 (1.4 ounce) bars Heath bars, crushed
Additional Heath bars (optional)

Cooking Directions:
Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. Add coffee and toss lightly.
In a large mixing bowl, combine the cream cheese, chocolate syrup and sugar until blended. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars.
Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.
Yield: 16 servings