RASPBERRY MACAROON 2 face fre a . egg whites raspberries, thawe cup sugar MOUSSE 2 cups ieee cream 2h - = a crumbs Put raspberries into OSTERIZER container, cover and process at PUREE. Strain and pour into mixing bowl. Blender-whip cream in OSTERIZER container. Remove and fold into raspberries. Beat egg whites with rotary beater, gradually adding sugar. Continue beating until stiff but not dry. Fold into cream mixture. Spoon into 2-quart mold and place in freezer for 1 hour. Blender-crumb macaroons. Empty into measur- ing cup. Repeat process until 24 cup crumbs are produced. Cover mousse with crumbs. Swirl with knife to form streaks. Continue freezing until firm. Yield: 6 servings FRUIT 1% quarts large, ripe strawberries 2 16-ounce packages frozen rasp- Powdered sugar berries (partially thawed) ROUGES 1 cup heavy cream Arrange strawberries in pyramid in serving dish. Sprinkle lightly with sugar. Drain raspberries, put into OSTERIZER container, cover and process at PUREE. Strain and spoon over the strawberries. Serve with sweetened whipped cream, flavored with liqueur if desired. Yield: 6 servings MOCHA i. cup te wan ae J tablespoon aad envelopes unflavored gelatine g teaspoon salt CHOCOLATE 2 teaspoons instant coffee Y2 teaspoon vanilla extract BAVARIAN powder 2 egg yolks Y2-cup boiling water 1 cup heavy cream 1 vey aio chocolate 1¥% cups crushed ice, drained chips Put cold water, gelatine and instant coffee into OSTERIZER container, add boiling water, cover and process at STIR until gelatine is dissolved, about one minute. Push LIQUEFY button, remove cover, add chocolate pieces, sugar, salt and vanilla. Continue processing until mixture is smooth. Add egg yolks, cream and crushed ice and con- tinue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. | Yield: 6 servings PINEAPPLE Yq cup cold pineapple juice 34 cup crushed pineapple MINT 2 envelopes unflavored gelatine Yq cup sugar V2 cup boiling pineapple juice Green food coloring, if desired BAVARIAN 2 egg yolks 1 cup heavy cream 3 tablespoons green 1 cup crushed ice, drained Creme de Menthe Put cold pineapple juice and gelatine into OSTERIZER container. Add boiling pine- apple juice, cover and process at STIR until gelatine is dissolved, about 1 minute. Push LIQUEFY button, remove cover, and add egg yolks, Creme de Menthe, pineapple and sugar and food coloring, if desired. Continue processing until mixture is smooth. Add cream and ice and continue processing until ice is liquefied. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. 3 Yield: 6 to 8 servings [36]