Fresh Lemon Sherbet

1 1/4 cups sugar
2 cups half-and-half
1/3 cup lemon juice
1 to 2 tsp grated lemon peel

Mix all ingredients until the sugar is dissolved. Pour into a 1-quart ice cream maker and freeze according to manufacturer's directions.

Raspberry Meringue Pie

1/3 cup plus 1/4 cup sugar, divided
3 tbsp cornstarch
1 1/2 cups milk
4 eggs, separated
1 tsp butter
1/4 tsp almond extract
1 graham cracker crust (10 inches)
1 1/8 tsp unflavored gelatin
2 tbsp plus 1/4 tsp cold water, divided
1 can (21 oz) raspberry pie filling
3/4 tsp cream of tartar

In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of the mixture into the egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; stir in butter and vanilla. Pour hot filling into the crust. Sprinkle the gelatin over 2 tbsp cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peeks form. Beat in remaining water. Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to the crust. Bake at 325 degrees F for 15 to 18 minutes or until meringue is golden. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving.

Kahlua Cheesecake

1 1/3 cups chocolate cookie crumbs
1/4 cup butter, melted
1 tbsp sugar
1 1/2 cups semi-sweet chocolate chips
1/4 cup Kahlua
2 tbsp butter
2 eggs, beaten
1/2 cup sugar
1/4 tsp salt
1 cup sour cream
2 packages (8 oz each) cream cheese, softened

Mix together the cookie crumbs, 1/4 cup melted butter and 1 tbsp sugar. Press into a 9 inch spring form pan. Preheat the oven to 350 degrees F. Over medium heat melt together the choc chips, Kahlua and butter; set aside. Combine the eggs, sugar and salt. Add the sour cream and blend well. Add the cream cheese and beat until just smooth. Gradually blend in the chocolate mixture. Pour over the crust. Bake 35 minutes, until filling is barely set in the center. Turn off the oven and let stand in the oven with the door open for 15 minutes. Remove from oven and let stand at room temperature for 1 hour. Chill.

Light Lemon Cheesecake

Not bad for "light".

3/4 cup graham wafer crumbs
3 tbsp butter or margarine, melted
2 packages (1/4 oz each) gelatin
1/2 cup water
2 cups low fat cottage cheese, pureed in the blender
1 cup plain low fat yogurt
1/4 cup fresh lemon juice
1 tsp lemon rind
8 tbsp sugar
1 cup whip topping or sweetened whipped cream

Mix the graham crumbs and butter together and press into an 8 inch spring form pan. Sprinkle the gelatin over the water and let stand for 1 minute. Heat to dissolve the gelatin. Cool, but don't chill. Combine the cottage cheese, yogurt, lemon juice, rind and sugar. Add the gelatin mixture and combine well. Chill until syrupy. Fold in the whipped cream and spread on the crust. Chill 4 to 5 hours before serving. Cuts into 8 to 10 pieces.

Mini Cheesecakes with Strawberry Topping

1 cup sugar
3 packages (8 oz each) cream cheese, softened
4 eggs
2 tsp lemon juice
vanilla wafers

Beat cream cheese and sugar until smooth. Add eggs and lemon juice and beat until just smooth. Place vanilla wafers in small muffin papers. Fill paper cups 3/4 full with cream cheese mixture. Bake at 350 degrees F for 18 to 20 minutes. Cool. Top with cooled strawberry sauce and refrigerate.

Strawberry Topping:
2 cups fresh or 300 g frozen whole strawberries, defrosted and drained
1/4 cup sugar
2 tsp cornstarch

Puree half of the strawberries. Combine the sugar and cornstarch in a small saucepan. Add the puree. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Add remaining strawberries; chill.

S'more Cheesecake

Enjoyed by young and old.

Base:
2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter or margarine, melted
Filling:
2 packages (8 oz each) cream cheese, softened
1 large can sweetened condensed milk
2 tsp vanilla
3 eggs
1 cup mini semi-sweet chocolate chips
1 cup mini marshmallows
Topping:
1 cup mini marshmallows
1/2 cup mini semi-sweet chocolate chips
1 tbsp shortening

Base: Combine sugar and crumbs; stir in the butter. Press onto bottom of a greased 10 inch spring-form pan; set aside.

Filling: In a mixing bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low until just combined. Stir in the chips and marshmallows. Pour over crust. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set.

Topping: Sprinkle with marshmallows. Bake 4 to 6 minutes longer or until marshmallows are puffed. Meanwhile, melt chips and shortening; stir until smooth. Drizzle over marshmallows. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer and refrigerate overnight.

Cherry Cha-Cha

Cheap and cheerful!

1 cup graham wafer crumbs
1/4 cup butter, melted
1/4 sugar
1 can cherry pie filling
1 package mini marshmallows
1 cup cream, whipped

Combine the crumbs, butter and sugar and press into a 8x8 inch pan. Spread over the pie filling. Combine the whipped cream and marshmallows and spread over pie filling. Refrigerate.

Frozen Mocha Cheesecake

2 cups chocolate wafer crumbs
1/3 cup butter, melted
1 8 oz package of cream cheese, softened
1 (14 oz) can sweetened condensed milk
2/3 cup chocolate syrup
1 tbsp instant coffee granules
1 tsp hot water
1 cup whipping cream, whipped

Mix together crumbs and butter. Press into a 10 inch spring form pan. Beat together cream cheese, milk and chocolate syrup. Dissolve instant coffee in water; add to cream cheese mixture. Fold in cream. Pour over crust and freeze at least 6 hours before serving. Serves 10 to 12.