Directions:

In a small saucepan, sprinkle the gelatin over. cup of the carrot juice and set aside to soften.

In a blender, pulse the mango for 5 seconds. Scrape down the sides of the blender and purée fruit until almost smooth. Add the remaining 2/3 cup carrot juice, sour cream, sugar, and vanilla extract; pulse to combine. Transfer to a medium bowl.

Place the saucepan with the gelatin over medium-low heat and stir constantly until the gelatin granules are dissolved and no longer visible, about 30 seconds to 1 minute. Whisk the gelatin into the mango mixture, stirring until well combined.

Pour the mousse into four ½-cup ramekins and chill in the refrigerator until set, about 3 hours. To serve, top each mousse with a small dollop of sour cream, if desired, or garnish with chopped or sliced mango.

Directions: >For the panna cotta: Grate peel from 1 orange. Set orange aside. Whisk peel and milk in a medium saucepan. Sprinkle gelatin over milk and let stand 10 minutes. Whisk milk mixture over medium heat for 5 minutes or until gelatin dissolves. Remove from heat. Cool 10 minutes. Whisk in cream, 1/4 cup honey and almond extract. Strain milk mixture through a fine-meshed strainer into a bowl. Set bowl of milk mixture over another large bowl filled with ice and water. Stir the mixture until it is cold and thick but not set. Divide equally among six 6-ounce dessert cups. Cover and refrigerate at least 4 hours.

>For the sauce: Squeeze juice from peeled orange and another orange into a large bowl. Peel remaining 2 oranges and cut into segments. Place orange juice into a heavy small saucepan. Add honey and spices. Simmer over medium-low heat until mixture is syrupy. Strain syrup and refrigerate. To serve, invert panna cotta onto plates. Garnish with reserved orange segments and drizzle with syrup.

Directions:

In a saucepan, combine condensed milk and chocolate chips and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.

Meanwhile, line a 15-cup muffin pan with foil-and-paper liners. In a large mixing bowl, combine cake mix, coffee, cinnamon and chili powder. Using an electric mixer on low speed, beat in water and whole egg. Then beat 2 minutes more at medium speed.

To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a nonreactive bowl (not aluminum or plastic). Gradually beat in sugar until stiff and glossy.

Preheat oven to 350F. Wrap about 1 teaspoon of chilled chocolate mixture around each macadamia nut, shaping it into a ball. Set aside.

Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping tablespoonful of meringue on top and smooth out evenly, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push in. Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25-30 minutes.

Cool in pan on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pan. Place on wire racks set over waxed paper and cool completely.

In a small bowl, combine confectioners' sugar, cocoa powder, vanilla extract and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.

Directions:

Preheat oven to 400° F. Place potatoes in a large saucepan and pour enough water over them to cover. Set saucepan over high heat and bring to a boil. Cook 8-10 minutes or until potatoes are fork-tender. Drain and transfer to a food processor. Purée just until smooth (or press through a fine mesh strainer). Measure 1 1/3 cups of the purée and set aside.

In a large bowl, combine egg substitute and sugar. Whisk in next 6 ingredients. Press pie crust into bottom and up sides of a 9-inch pie pan. Pinch around rim to make a decorative edge. Pour mixture into prepared pie pan and bake 10 minutes.

Reduce oven temperature to 350° F and bake 30 more minutes, until center is set but still slightly quivery. Cool on a wire rack, slice into 8 pieces and top with nonfat whipped topping.

Directions:

Preheat oven to 300°F. Line a large baking sheet with parchment paper. Place nuts, powdered sugar, and flour in a food processor. Process for 15 to 30 seconds or until nuts are just ground.

In a large bowl, beat egg white with an electric mixer until frothy. Add salt and cream of tartar and continue beating until soft peaks form. Add granulated sugar and beat until shiny, thick peaks form. Gently fold in nut mixture, orange zest, and orange extract.

Transfer mixture to a zip-top bag. Cut off one of the corners, leaving a ½-inch opening. Pipe 1-inch mounds 1 inch apart onto prepared baking sheet. Bake for 25 minutes or until lightly browned. Turn off heat and let meringues sit in oven for 20 minutes more. Remove from oven and cool completely. Store in an airtight container for up to a week.

When ready to serve, spread 1 teaspoon apricot preserves on the flat side of one meringue. Top with a second cookie and gently press together.

Directions: In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.

 

Meanwhile, finely grate 1 teaspoon of zest from one of the oranges; set aside. Halve that orange and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith (white part). Cut sections between the membranes. Set aside.

 

When the rice is tender, add ½ cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk, and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios, and pomegranate seeds, if desired.

Directions: The night before (or up to three days ahead), make yogurt cheese. Place two paper cone coffee filters over two large mugs or small bowls. Put 2 cups of yogurt into each filter and place both in the refrigerator overnight. The liquid will drain out, leaving approximately 1 cup of thick yogurt cheese in each. Discard the liquid. Combine ½ cup of the yogurt cheese, honey, and vanilla in a bowl. Mix thoroughly with a whisk. Add the remaining yogurt cheese and mix until combined.

 

In each of four parfait glasses or large wineglasses, alternate layers of yogurt cheese and berries, starting and ending with yogurt cheese. Serve immediately, or cover and chill up to 4 hours. Before serving, garnish each parfait with 2 gingersnap cookies.

Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). In a large mixing bowl, beat butter and brown sugar until fluffy (about 5 minutes). Add corn syrup and beat until blended. Add egg, egg white, and vanilla; beat until creamy and smooth. In a medium bowl, whisk flour, cocoa, and baking soda. Stir into butter mixture, adding cherries and pistachios. Scoop teaspoons of dough onto baking sheet, 1 inch apart. Bake for 10 minutes. Let cool briefly, then transfer to a wire rack to cool completely.

Directions:

Preheat oven to 325°F and lightly
coat an 8-inch square baking dish or
pan with cooking spray.

To make the shortbread, put
almonds in a food processor and
process for 30 seconds or until coarsely
ground. Add flour, powdered sugar,
and salt and pulse 5 times to mix. Add
butter and process for 10 to 15 seconds
or until no large chunks remain and
mixture is loose and sandy.

Transfer to baking dish and press
firmly into base and edges until even.
Bake for 22 to 24 minutes or until
edges are golden brown.

Meanwhile, make the filling:

Combine sugar, flour, and salt in a
large bowl. Finely zest lemons (about
2 teaspoons) and one lime (about
1 teaspoon) into bowl. Squeeze 1/4 cup
juice from lemons and 1/4 cup juice
from two limes and add to bowl along
with eggs; whisk until smooth. Pour
filling over crust; return dish to oven
and bake for 30 to 32 minutes or until
center is set. Cool completely on a
wire rack. (Citrus squares can be made
one day ahead and stored, tightly
covered, in the refrigerator.)

Just before serving, cut into 16
squares and garnish each with lime
thinly sliced crosswise and cut into half
circles, or with strips of lemon or lime
zest. Sift powdered sugar over squares.

Directions: Preheat oven to 350°F.
Sift the powdered sugar, cocoa, and flour into a double boiler (or use the bowl-and-saucepan method on the next page). Add the milk and cold water to the pan and whisk until creamy. Continue to gently whisk the mixture without stopping for about 8 to 10 minutes or until it begins to thicken. Remove the pan from the heat and set aside.

In a mixer, beat the egg whites and cream of tartar until peaks begin to form. Add the sugar slowly and continue to beat until stiff peaks form.

Blend the egg yolks and almond extract into the chocolate mixture. Fold in half the egg-white mixture, and then fold in the rest. Spoon the batter into eight 10-ounce ramekins (souffle dishes) spritzed with cooking spray, leaving about a -inch space from the top. (You can refrigerate it for up to 24 hours before baking.)

Place the ramekins on a baking sheet and bake for 17 minutes or until the souffles are puffy but still jiggle a little in the center.

Meanwhile, blend the raspberries in a food processor. Stir in the sugar and lemon juice. Spoon the raspberry sauce over each souffle and serve.