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    10 Recipes

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    This creamy white fudge is a nice change from chocolate. Use any nuts and dried fruit that you like, but make sure you use real white chocolate which has cocoa butter in it. Read the label to be sure.

    Recipe #443239

    From The New Book of Middle Eastern Food by Claudia Roden. Everything in that cookbook is delicious and this is one of my favorites. I've increased the amount of pine nuts because I love them!

    Recipe #359545

    I can't eat peanut butter but love chocolate fudge and love almond butter, so I thought I'd combine them. You can easily double or halve the recipe.

    Recipe #386732

    This recipe can be prepared in a few minutes, not counting chilling time. It has the refreshing tang of buttermilk and uses condensed milk instead of sugar. Serve with your favorite fruit or fruit sauce. You might even try chocolate or caramel ice cream sauce.

    Recipe #388967

    I created this to use up half a can of condensed milk and some frozen strawberries that were starting to get freezer burn. You could use any berries, fresh or frozen.

    Recipe #385755

    This is lighter than a traditional mousse because there is no cream, but it is still very rich and creamy. Cooking time is chilling time.

    Recipe #391872

    A winter fruit salad or side dish with a contrasting mix of tastes, textures and colors. Feel free to substitute oranges or tangerines for the clementines and your favorite nuts for the pecans. I happened to have small amounts of the different ingredients at hand and needed to use them up.

    Recipe #403786

    I don't like tapioca pudding made with cooked egg so I came up with this recipe. Evaporated milk gives a richer, creamier taste and texture. I like my tapioca thick but if you don't, feel free to add water a tablespoon at a time toward the end of cooking, since the pudding will thicken more upon cooling. You can also add more or less sugar and spices, according to your taste.

    Recipe #408319

    You can't make authentic tiramisu without using mascarpone. However, I found a way to cut calories and fat without sacrificing taste by substituting nonfat Greek style yogurt for the heavy cream in most recipes. It gives a rich texture, subtle tang and the extra protein is a bonus! I used a round 8" souffle dish but if you use a square pan, you might need a few more ladyfingers. This is very quick to make but you have to be patient with the chilling time. If I make it late in the evening, I am not tempted to eat it until the next day!

    Recipe #411507

    This recipe was on a bag of marshmallows and is great served with fresh fruit. If you serve it immediately, it's like a slightly thickened whipped cream. If you pour it into a shallow pan and chill, it's a firmer sponge.

    Recipe #432434

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