\. a y ‘ c 4 oe 4 * gq 4 « 3 S.A Pe Cas, ae hage * & ‘ : bi © Chics ja Fs ee Na * is tin! : Bio bs. 525 Be t fe Seva sine 2 fh Ne RS COCONUT : ported ie aT | 1 ho A package cream cheese, envelope unflavored gelatine cube A LA CREME 2 tablespoons hot milk Y2 cup heavy cream 2 tablespoons honey 1 31%4-ounce can flaked coconut 1 cup creamed cottage cheese Oil a smooth 1-quart mold. Put cold milk into OSTERIZER container, sprinkle gelatin on top, then add hot milk. Cover and process at STIR until gelatin is dissolved, about 1 minute. Remove cover and while processing add honey. Push BLEND button, grad- ually add cottage cheese and process until smooth. Drop in cubes of cream cheese one at a time, and when mixture is smooth add the cream and coconut. Process only until cream and coconut are blended with other ingredients. Replace cover and stop process- ing. Pour into prepared mold. Chill until firm. To serve, unmold on serving dish and garnish with fresh or canned fruit. Yield: 6 to 8 servings CHOCOLATE ; cup rie yn eet 7 pissy Salt “sie cup semi-sweet chocolate chips egg yolks SOUFFLE 2 3-ounce packages cream cheese, 6 egg whites cubed Vz cup confectioners’ sugar Heat oven to 325°. Put evaporated milk and chocolate chips into OSTERIZER con- tainer, cover and blend at STIR for a few seconds, then push BLEND button and pro- cess until smooth. Remove cover and drop in cream cheese pieces one at a time, pro- cess a few seconds after each addition. Add salt and egg yolks one at a time, replace cover and continue processing until very smooth. Beat egg whites with rotary beater till soft peaks form, gradually add sugar and continue beating until stiff peaks form. Pour chocolate mixture over egg whites and fold in gently but thoroughly. Pour into an ungreased 2-quart casserole or soufflé dish. Bake 45 minutes or until a knife inserted in center comes out clean. Yield: 8 to 10 servings STRAWBERRY oe fingers or angel food cake to }3=O— ‘1 ayer package cream cheese, ine pan cube TORTE 1 3-ounce package strawberry- 1 16-ounce package frozen flavored gelatin strawberries, partially thawed, 1 envelope unflavored gelatine cut in 8 pieces 1 cup boiling water 2 cups heavy cream Yo cup confectioners’ sugar Line sides and bottom of a 9” spring form pan with lady fingers or angel food cake slices. Put gelatins and water into OSTERIZER container, cover and process at STIR until gelatin is dissolved. Push BLEND button, remove cover and add cream cheese pieces gradually. When smooth, add strawberry pieces one at a time. Process until smooth, then pour into prepared pan. Blender-whip cream and spread on top. Chill until firm, about 4 hours. Yield: 12-16 servings [38]