GRAPES SORT OF BRULEE-- Mix sour cream and brown sugar with a dash of vanilla and stir. Taste to make sure it's right Wash green grapes, remove from stems, stir them into the sauce. Reduce calories if you must by substituting plain yogurt for some of the sour cream.

APPLE CHEESE UN-PIE -- Layer canned pie apples or blanched fresh sliced tart apples in a greased dish. Sprinkle with nutmeg or ground clove. Cream butter, sugar and flour, add grated American cheese and spread over apples. Pour a little milk on top and bake at 350 for half an hour.

APPLE SNOW -- Blend chopped apples to smooth puree, add couple cups white grape juice, pear juice, orange or apple juice, 2 T. lime juice and freeze. Process again before serving to make a slush. Add cinnamon if desired.

APPLES, CHEESE AND WALNUTS -- Combine chopped apples, 1/4 cup whole wheat flour, chopped walnuts, 1/3 cup maple syrup, grated orange peel, cinnamon, 1/4 cup half-and-half, dash of ground ginger and spread in buttered baking dish. Bake 10 minutes at 450; reduce to 350 and bake 20 minutes more. Sprinkle top with grated sharp cheddar cheese and bake until cheese melts.

BANANA AND EGGS -- Beat egg yolks with salt, powdered sugar, milk and some lemon juice. Fold in beaten egg whites. Fry sliced bananas in omelet pan for about four minutes than pour in egg mixture.

BANANA AND PINEAPPLE -- Blend frozen banana slices, fresh and frozen pineapple juice, and a couple of large spoonfuls of unsweetened shredded coconut. Puree to a slush and serve.

BANANA FRITTERS -- Fry diagonally sliced bananas in oil after the pieces have been dipped in a batter of beaten egg, a little milk, honey and enough flour to thicken it . Sauce with warmed honey to which butter has been added.

BANANA SOUFFLÉ -- Remove the skin and chop five firm bananas very fine. Into a pint of whipped cream stir five well beaten eggs, then quickly stir in the banana pulp. Turn into a soufflé dish, bake in a quick oven until brown and light, serve immediately with sugar and cream.

BANANA TIRAMISU -- Mix one and a half cups of milk with couple of tablespoons instant coffee crystals until coffee is almost dissolved. Blend together softened cream cheese mixed with quarter cup of sugar and package of instant vanilla pudding filling. Gradually beat in coffee mixture until smooth. Stir in two cups frozen nondairy whipped topping, thawed. Layer ladyfingers, pudding mixture, sliced bananas and top with whipped cream. Garnish with mini chocolate chips.

BANANAS AND ORANGES -- Mix peeled oranges and sliced bananas with a combination of vanilla extract, brown sugar and sour cream.

BANANAS AND PRUNES -- Soak prunes overnight in enough water to cover. Add one cup of granulated sugar and cook until plump. Cool and remove stones. Place layer of prunes in bottom of casserole. Next cover with layer of bananas which have been halved lengthwise. Sprinkle lemon juice and brown sugar over bananas. Repeat until casserole is filled, sprinkling well with brown sugar. Bake 40 minutes in hot oven.

BARLEY APPLE PUREE-- Boil barley and sliced apples in water until both are soft. Puree, add sugar and lemon juice and boil again. Chill and serve with heavy cream stirred in.

BLUBERRY AND LEMON TART -- Heat a few cups of blueberries in saucepan, smashing a few with spoon, and thicken with cornstarch-sugar mix. Cook until juices are extracted and mixture bubbles. Chill then fold in a few more cups of uncooked berries, pour into cooled pie shell and top with chilled lemon custard.

BLUEBERRY CUSTARD TART-- Toss blueberries with some flour, molasses and lemon zest and arrange on bottom of tart shell. Mix egg, 2/3 cup sour cream, vanilla and nutmeg and pour over berries. Bake about 35 minutes until brown and puffed.

BLUEBERRY ICE -- Boil pint of blueberries and sugar until sugar dissolves, simmer for 5 minutes and let cool. Do the same with a cup of dry red wine, some more sugar, a cinnamon stick and some whole cloves. In blender or food processor, puree blueberry mix,blend in wine syrup. Sieve, then freeze in shallow metal bowl or tray, stirring often, crushing large clumps, until firm but not frozen hard. Scrape with fork to lighten and serve.

BLUEBERRY PEACH CAKE -- Make batter for a plain, sweet cake. Before baking, arrange sliced peaches and blueberries on top and sprinkle with lemon juice, then top with cinnamon sugar. Bake and serve when cool with whipped cream or ice cream.

BLUEBERRY TOFU SOUP -- Blend fresh or frozen blueberries, cup of frozen grape juice concentrate, cake of silken tofu, cup of milk and nutmeg until smooth. Serve topped with strawberry for electric color presentation.

BLUEBERRY YOGURT PIE -- Mix a couple of eggs, sugar, plain yogurt, lemon juice and vanilla. Put 2 or more cups of blueberries, fresh or frozen, into pie shell. Pour in filling and bake for 50 to 60 minutes until custard has set. Chill well.

BRIE ICE CREAM -- Add brie to the mixture when making ice cream. Serve topped with cold caramel sauce and thinly-sliced dates.

CARROT PUDDING -- Combine milk, eggs, maple syrup, pureed cooked carrots, grated orange peel, cinnamon and ginger. Beat well and pour into buttered baking dish. Place in hot water and bake about an hour or until set.

CHEESE APRICOT DIP -- Mix equal parts of cream cheese and sour cream, beat until blended. Add apricot preserves equal to the sour cream, almond extract and brandy and blend. Fold in lots of blanched, slivered almonds and chill. Use a desert dip for wafers, cubed pound cake, cheese or chunks of chocolate.

CHEESE FUDGE -- Melt American cheese and butter, stir in cocoa, powdered sugar, vanilla and nuts. Spread and cool in a buttered pan.

CHERRIES, ALMONDS AND CHOCOLATE -- Microwave 8-oz. package of semisweet baking chocolate until completely melted. Add toasted slivered almonds and dried tart cherries; mix until completely coated with chocolate. Drop by teaspoons onto waxed paper and refrigerate until firm.

CHERRIES AND CHOCOLATE -- Boil together 3/4 cup of sugar with equal amount of cold coffee, stirring until sugar is dissolved. Remove from heat and pour over a cup of chopped semisweet chocolate. Beat in 2/3 cup of butter; fold in 5 beaten eggs and a heaping cup of sweet cherries. Pour mixture into a small loaf pan and set in water. Bake in a preheated 350-degree oven 1 hour, or until pate is set. Let cool. Serve in slices garnished with whipped cream.

CHERRIES AND COTTAGE CHEESE -- Combine can of cherry pie filling, container of cottage cheese, slivered almonds and almond extract. Fold in cup of frozen whipped topping. Refrigerate and garnish with mint leaves, if desired. Serve as a salad, dessert or snack.

CHERRIES AND RED WINE -- Combine cup of dry red wine, sugar, cinnamon stick, whole cloves and lemon zest in a saucepan. Bring to a boil, then simmer 5 minutes. Place stemmed, pitted Bing cherries in a shallow baking dish. Pour the syrup over the cherries and bake in a preheated 350-degree oven 30 minutes. Let the cherries cool a bit in the syrup. Serve warm, room temperature or chilled with ice cream or sweetened creme fraiche.

CHERRIES, EGGS AND LIQUEUR -- Soak one and half pounds of pitted and halved sweet cherries in liqueur (Amaretto, Kirsch or brandy). Make a batter: combine six eggs, three-quarters cup of flour, salt and cinnamon; gradually beat in cup of milk. Turn cherries into a buttered baking dish and cover with batter. Bake in a 400-degree oven 35 minutes, until set. Let cool slightly; dust with confectioners' sugar. Serve warm with a sauce made from more cherries, cooked and thickened with sugar, cornstarch and dash of salt and flavored with butter and more liqueur

CHERRIES, MAPLE SYRUP AND EGGS -- Make a batter with five eggs, cup and a quarter of milk and flour, and some grated orange peel. Then, make a cherry sauce by combining juice from thawed frozen cherries, adding enough water to make a quarter cup, add equal amount of orange juice, couple of tablespoons cornstarch and quarter cup of sugar; cook, stirring constantly until thick and clear. Remove from heat and add the tart thawed cherries, maple syrup and red food coloring, if desired. Put some sauce in buttered custard cups or casserole and pour over batter. Bake in a 400-degree oven 25 minutes, or until puffy and golden. Serve with remaining cherry sauce or maple syrup.

CHERRY SOUP -- In saucepan, combine and simmer half a cup of seedless raisins, six thin orange and lemon slices, quarter cup of lemon juice, stick of cinnamon, two cups water and two cups sliced fresh peaches. Remove cinnamon stick and add one and a half cups pitted sour cherries and about a cup of sugar. Bring to a boil; thicken with cornstarch with a little water. Cook, stirring about one minute or until clear. Adjust sugar for tartness of sour cherries. Serve chilled. If desired, garnish with sour cream.

CRANBERRY PIZZA-- Prepare a flaky croissant dough, any pie dough or frozen puff pastry. Spread it with a sauce made by cooking cranberries, water, sugar and lemon zest until cranberries burst and sauce resembles a jam. Top according to taste with strawberries, unshelled pistachios, pitted and diced prunes and grated white chocolate. Bake in a preheated 375 degree oven in the lower half of your stove for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Serve warm slices on plates sprinkled with cinnamon. Good with ice cream

GRAPE DESSERT SAUCE -- In pan, combine black seedless grapes, lemon juice and peel, slice of ginger root, stick of cinnamon, honey to taste and half cup of water. Bring to boil and stir in teaspoon of cornstarch mixed with cold water. Cook until thickened, remove cinnamon stick and serve warm or chilled with cake, ice cream or fruit.

GRAPEFRUIT WITH CREPES -- Serve crepes with a grapefruit sections in a hot sauce made by cooking butter, cornstarch, grapefruit juice and maple syrup.

LEMON AND TOFU -- Dissolve package of lemon-flavored gelatin in boiling water. Pour into food processor bowl or blender jar; add half cup of cold water, package of drained, crumbled soft tofu, grated lemon peel and juice and blend until smooth. In heavy saucepan, stir together 2 egg whites and quarter cup of sugar and beat over very low heat into soft peaks. Fold into tofu mixture. Pour into individual dessert dishes and chill until set

MANGO AND RUM ICE -- In pan, combine sugar, dark rum, water and mango pit, bring to boil and simmer about 5 minutes. Cool syrup, stir in mango puree, add lemon juice and chill until cold. Stir mixture and then freeze it until firm but not hard, stirring every 20 minutes or so to break up large clumps. Scrape with fork to lighten texture and serve.

MANGO IN LIME SYRUP -- Make a syrup with sugar water and lime juice. Sprinkle mango slices with grated lime rind and pour over the syrup. Let sit for about an hour before serving.

MANGO LIME MOUSSE -- Combine envelope unflavored gelatin and 1/4 cup lime juice and heat to dissolve gelatin then add puree from two mangoes mixed with 1/4 cup sugar and 1/2 cup heavy cream. Blend well and pour into pan and chill until set. Serve with pureed raspberries mixed with lime juice and sugar

MILLET PUDDING -- Cook millet in plenty of water. Use cooking water to make a milk with milk powder and blend it with some honey, vanilla and lemon juice. Pour milk mixture over millet in baking pan and add grated coconut and chopped dates or raisins. Cover and bake about an hour, stirring occasionally. Serve with lemon sauce.

ORANGES AND CHOCOLATE -- Instead of the usual lemon and poppy seed cake, substitute juice and zest from two oranges, some Grand Marnier and coarsely grated semisweet chocolate.

PASSION FRUIT AND MANGO CAKE -- Combine mango and passion fruit pulp in baking pan then add a batter made of flour, sugar, eggs and sour cream. Top with crumble topping made with flour, brown sugar, coconut, cinnamon, lemon rind and butter. Bake about 30 minutes and serve warm or cold with ice cream or whipped cream.

PASSION FRUIT, MANGO AND STRAWBERRY TIRAMISU -- Dip ladyfingers (or sponge cake) in mixture of orange juice and liqueur. Layer with mango slices, passion fruit pulp, and strawberries, then filling (mixture of mascarpone cheese, or half and half cream cheese/sour cream, with some liqueur beaten in, fold in whipped cream then eggs beaten with some sugar). Repeat layers then cover and refrigerate overnight. Sprinkle with almonds and mango or strawberry slices.

PEACH DESSERT IDEAS: Toss fresh peach slices with:

--Yogurt, cherries and almond extract -- Raspberries, freshly grated nutmeg, and orange juice.

-- Blueberries, ground cardamom, grated orange peel and ground cinnamon -- Bananas, lemon juice and sesame seeds.

-- Toasted pine nuts, orange sections and dried currants -

- Maple syrup, lemon juice and pecans.

-- Dried apricots and freshly grated ginger

--Minced prunes, minced fresh mint and apple juice

--Lemon juice, light brown sugar, bananas, toasted shredded coconut and sprinkle of Grand Marnier.

-- Make sugar-water-lemon juice syrup and stir in half cup of champagne or white wine or a few tablespoons light rum and boil a few more minutes. Pour over cut up peaches and fresh raspberries or blueberries and chill.

-- Fill omelets and crepes with thinly sliced fresh peaches and dash of freshly grated nutmeg.

-- Make frozen peach yogurt by adding chopped peaches to plain yogurt, sweeten with honey and add some vanilla extract and a bit of pumpkin pie spice. Blend and puree until smooth. Pour into ice cream maker and process or freeze mix in covered glass dish and puree briefly in processor or blender before serving.

-- Make fried peaches stuffed with ice cream: Put pitted peach halves in cold water for awhile, then fill pit area with ice cream. Press the two halves back together and cover with graham crumbs. Place in hot deep fryer for 30 seconds or until brown. Place onto bowl and pour flavored liquor (Grand Marnier works well) then light. After flame is gone put either more ice cream or cream fraiche on top.

PEAR AND GINGER PIE -- Stir into two beaten eggs: third cup of sugar, bit of salt, ground ginger, nutmeg, grated lemon rind, quarter teaspoon each of vanilla and almond extract and pour half into partially baked pie shell. Arrange bite-size pieces of peeled Anjou pears on top and pour on other half of egg mixture. Top with brown sugar crumbs (flour, brown sugar, butter and pinch of nutmeg). Bake until filling is set and top is browned, approximately 45 minutes.

PEAR CREPES -- Fill crepes with combination of chopped pears, dried currants, nutmeg, pear juice and a bit of cornstarch cooked to thicken.

PEARS AND CREAM -- Peel pears, cut in half, core and score slightly. Cook until soft and caramelized in butter and sugar, about 5 minutes. Mix in caramelized cream: heat half cup of sugar with a few tablespoons of water until deep caramel color; off heat, add cup of hot heavy cream; whisk until well blended and add pinch of nutmeg. Serve alone or with ice cream.

PERSIMMON PUDDING -- Mix together cup of sugar, 2/3 cup of flour, 1/2 tsp. each of baking soda, cinnamon and nutmeg, cup of persimmon pulp, egg, 1/2 cup each of heavy cream and buttermilk, teaspoon each of lemon juice and vanilla. Stir in 1/2 cup melted butter and pour into buttered baking dish. Bake about 45 minutes until set

PINEAPPLE CUSTARD -- Cream cup and half of sugar and 2 sticks of butter, then add couple of eggs, half cup of milk, about 5 slices of bread cubed, and two generous cups of pineapple chunks with some juice and toss together. Bake one hour at 350° in one large flat pan. Serve with ham or as a dessert.

PINEAPPLE, RUM AND CREAM -- Arrange thick slices of pineapple on chilled plates; garnish with thin slices of cantaloupe slices and spoon on a rum cream: Blend egg yolks and sugar in double boiler, whisking until warm, then add pieces of butter until rich sauce is lightly thickened. When cool, whisk in dark rum and fold in some whipped cream.

RASPBERRY AND LIME CAKE -- Make any light cake and fill with lime curd topped with raspberries. Fold some reserved lime curd into whipped cream and spread over top and sides of cake. Garnish with more raspberries.

RASPBERRY AND MANGO SAUCE -- Chop about half a large mango into a custard sauce and blend until smooth. Simmer raspberries in sugar for five minutes than sieve. Swirl cooled custard and sauce together on plate and arrange pieces of mango and whole raspberries on top; garnish with fresh mint sprigs. Raspberry-mango sauce, sweetened with maple syrup, is also good served with baked goat cheese that has been dipped in egg and coated with a bread crumb and pine nut mixture.

RASPBERRY AND VANILLA MOUSSE -- Make a mousse flavored with vanilla and almond extracts. Melt some raspberry jam, stir in fresh raspberries and serve sauce over mousse.

STRAWBERRIES IN RUM SAUCE-- Toss thinly-sliced strawberries (and blueberries if desired) with lime juice. Heat honey, dark rum and unsalted butter until butter melts; cool and mix with berries. Great with ice cream or lemon sherbet.

STRAWBERRY BREAD PUDDING-- Heat strawberries (and, if available, raspberries, blackberries and currents), sugar, kirsch and Scotch-based liqueur (Drambuie) in pan until sugar dissolves. Turn it into a bread-lined bowl and cover completely with more bread slices. Weight down the top of the pudding and chill overnight. Serve with whipped cream.

STRAWBERRY SHORTBREAD PIZZA -- Make a shortbread dough and bake in pizza pan. Cool and top with blended cream cheese, honey and vanilla extract; arrange sliced strawberries on top.

STRAWBERRY SOUFFLE-- Blend honey, lemon juice and berries (any kind) until smooth. Reserve small amount of mix for garnish and fold rest into whipped cream; top with puree and whole berry.

STRAWBERRY SOUP WITH TOFU -- Blend a couple of cups of berries, vanilla extract, some strawberry jam, half cup frozen apple juice concentrate, one cake silken tofu and two cups soy milk. Add more vanilla to taste

STRAWBERRY ORANGE TARTS s -- Make custard using honey rather than sugar; when cooled slightly, add 1/2 cup orange juice and orange extract for flavor. Chill. Spoon into individual tart shells or whole pie and top with sliced strawberries.

YOGURT AND BERRY SOUP -- Whisk together fresh orange juice, yogurt, honey to taste, fresh lemon or lime juice, and dash of cinnamon or nutmeg. Chill and serve on top of fresh blueberries, raspberries or strawberries; garnish with fresh mint.

YOGURT PIE -- Blend softened cream cheese, firm yogurt, honey, and vanilla, lemon, lime or orange rind to taste. Spread in graham cracker crust, top with some reserved crumbs and chill at least four hours

YOGURT PUDDING -- Whisk together cup of plain yogurt, half cup fresh lemon juice, half cup sweetened condensed milk and couple teaspoons freshly grated lemon rind. chill at least four hours or overnight. Served garnished with lemon slices and cinnamon.

YOGURT-FRUIT COMBINATIONS -- Plain yogurt, fresh peach slices, fresh strawberries, mashed ripe banana and honey and vanilla extract to taste. --Plain or lemon yogurt, blueberries, cherries and maple syrup or honey and vanilla extract to taste. --Plain or vanilla yogurt, grated apples, chopped toasted almonds, raisins, sunflower seeds, maple syrup and cinnamon and nutmeg to taste. --Plain or vanilla yogurt, mango cubes, ground cardamom, and maple syrup to sweeten, topped with finely chopped pistachios and mint leaves.