INGREDIENTS: 5 cups fresh or frozen blackberries 1/3 cup water 2 tablespoons lemon juice 1 cup sugar 2 teaspoons vanilla extract 4 cups fat-free frozen vanilla yogurt METHOD: In a food processor, purée blackberries, water, and lemon juice. Strain the blackberry mixture, reserving juice and pulp. Discard seeds. Return puréed blackberries to the food processor;...Read More

INGREDIENTS: 1/2 cup butter 2 cups sugar 2 cups blackberries or olallieberries 4 eggs, separated 1 tablespoon melted butter, cooled 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt METHOD: Preheat oven to 350°F. Place butter in a 9 or 10-inch baking pan (at least 2 1/2 inches deep). Place pan in oven until...Read More

This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served. (1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely. (2) Whip until stiff: 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon of pure vanilla extract (3) Toss together in a bowl...Read More

INGREDIENTS: 1 1/4 pints fresh berries, your choice 3/4 cup sugar, or to taste Juice of one lemon METHOD: Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute. Add the berries and sugar to a food processor and puree. Taste...Read More

INGREDIENTS: Cake 1/2 cup butter 1 cup wildflower honey 1/2 cup whole milk yogurt 1/2 cup sour cream 1 tablespoon lemon juice 1 cup all-purpose flour 1 cup rye flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2/3 cup walnuts chopped Raspberry Sauce 10 ounces raspberries frozen in syrup ¼ cup sugar Compote 1 pint...Read More

INGREDIENTS: 4 eggs 2 cups ultra fine sugar (such as C & H Bakers Sugar) 1 cup whole milk 1 teaspoon vanilla 1/4 teaspoon salt 4 cups crushed Boysenberries 4 cups heavy cream METHOD: Beat the eggs and add the ultrafine sugar gradually. Beat until stiff. Add remaining ingredients and mix thoroughly. Pour into an...Read More