Raspberry-Orange Sauce

The raspberry and orange flavors are a winning combination. Dress up your crêpes or pancakes in the morning with a drizzle of this simple sauce.

Makes about 2 cups

1tablespoon orange juice

1tablespoon water

4cups fresh or frozen raspberries, thawed

3tablespoons plus 1 teaspoon granulated sugar ½ teaspoon orange zest

pinch table salt

Place all ingredients, in the order listed, in the jar of the Cuisinart® PowerEdge™ 700 Blender. Run on the Purée function for 1½ minutes. Strain through a fine mesh strainer.

Nutritional information per serving (2 tablespoons):

Calories 26 (6% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 9mg • calc. 8mg • fiber 2g

3tablespoons honey ½ cup granulated sugar

Pour water into a small mixing bowl or liquid measuring cup. Sprinkle gelatin over the water; stir to mix. Let stand until softened, about 15 minutes.

While gelatin is activating, put 1 cup of the cream, yogurt, mascarpone, vanilla and honey in a medium mixing bowl. Whisk to combine; reserve.

In a small saucepan, pour the remaining cream and sugar. Set over medium heat; whisk to dissolve sugar. Bring the mixture to a simmer. Once the cream/sugar mixture has reached a simmer, stir in the water/gelatin mixture. Place the combined mixture in the jar of the Cuisinart® PowerEdge™ 700 Blender. Add the cream/yogurt/ mascarpone mixture. Run on the Purée function for 15 seconds.

Divide the blended mixture among six 5-ounce ramekins. Chill overnight.

Nutritional information per serving:

Calories 450 (71% from fat) • carb. 29g • pro. 5g • fat 36g • sat. fat 23g • chol. 131mg

• sod. 101mg • calc. 85mg • fiber 0g

Mascarpone-Honey Panna Cotta

Toasted chopped pistachios are a wonderful topping for this rich and creamy panna cotta.

Makes 6 servings

2 tablespoons water

1¼ teaspoons unflavored powdered gelatin

2cups heavy cream, divided 1/3 cup nonfat, plain yogurt

¾ cup mascarpone, room temperature

1teaspoon pure vanilla extract