1. Fold mashed strawberries into whipped topping.
2. Cut angel food cake slices into 4 hearts.
3. Spread one side of each of two hearts with about 1 tablespoon whipped topping mixture.
4. Place topping-side up on serving plates.
5. Top with sliced strawberries.
6. Spread remaining topping on both sides of remaining hearts; place on top of strawberries.
7. Drizzle with chocolate syrup.
8. y RecipeLu on Dec 29, 1997.

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1. In large bowl, beat cream cheese until fluffy.
2. Gradually add sugar and almond extract; blend well.
3. Fold in whipped cream. Spoon into cooled, baked pie shell (or individual shells).
4. Arrange strawberries, points up, over filling. Refrigerate.
5. In small saucepan over low heat, melt chips and shortening, stirring constantly until smooth. D
6. rizzle over strawberries and filling. Refrigerate until set.

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1. Toss strawberries with 2 tb liqueur in small bowl.
2. Place cream cheese, brown sugar, 1 tb liqueur and milk in food processor or blenderr; process until well blended.
3. Serve over strawberries.
4. Garnish with fresh mint leaves, if desired.
5. alories; 7 g fat; 220 mg sodium; 20 mg cholesterol Source: No Guilt Desserts
6. osted to RecipeLu List by "Diane Geary" on Mar 30, 1998.

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1. In a small bowl, whisk sauce ingredients until fully mixed.
2. Refrigerate for at least 1 hour to make the sauce slightly firm.
3. Divide berries evenly in four dessert dishes.
4. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately.
5. osted to RecipeLu List by sooz on Apr 2, 1998.

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1. Process cottage cheese, vanilla and honey in a food processor 1-2 minutes or until very smooth.
2. Serve sauce over strawberries and drizzle with topping.
3. osted to by Luanne on 2/23/98.

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1. Lightly oil a flat baking sheet.
2. Put the sugar in a small heavy saucepan; drizzle water over and swirl the pan so all the sugar is moistened.
3. Cook over medium-high heat, watching closely, until sugar is melted and mixture is a rich medium brown.
4. Add pine nuts and remove from heat. Immediately pour onto baking sheet and cool completely.
5. Break cooled nut mixture into pieces. Grind to a powder in a food processor or blender.
6. Whip cream until it holds soft peaks. Mix in vanilla and half of ground nut mixture.
7. To serve, place a spoonful of whipped cream into serving bowls; top with berries and a small sprinkling of nut powder.

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1. Put strawberries in an ungreased shallow 1 1/2 qt baking dish.
2. Combine sour cream and cinnamon; spoon over berries.
3. Sprinkle with brown sugar. Broil until bubbly, about 3-4 minutes.
4. Serve over low-fat ice cream if desired.

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1. Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around sides of oiled 2 1/2-quart mixing bowl.
2. Dissolve gelatine in hot water. Add marshmallows and partially drfrosted strawberries, stirring until marshmallows dissolve.
3. Add lemon juice and chill until partially congealed.
4. Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in sugar.
5. Fold into gelatin mixture.
6. Fold in whipped cream and nuts.
7. Pile mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and serve.

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1. SAUCE: Bring all ingredients to boil in heavy large saucepan over high heat.
2. Reduce heat to medium-low and simmer and mixture has thick syrup consistency, stirring occasional about 1 hour.
3. Cool. (Can be prepared 2 days ahead. Cover and refrigerate)
4. CRUST: Bring apricots and water to boil in heavy small saucepan. Cover, remove from heat and let stand until soft about 30 minutes.
5. Drain apricots and pat dry. Place in processor. Add sugar and egg whites; process until a thick fluffy consistency.
6. Add 1/2 cup of coconut and process until minced. Transfer mixture to a medium bowl.
7. Stir in remaining coconut and freeze until firm, about 20 minutes.
8. Position rack in the center of oven and preheat to 350 degrees F.
9. Wrap heavy-duty foil around the OUTSIDE of a 9" springform pan with 2 3/4" sides.
10. Wrap plastic around fingertips and press coconut mixture evenly over the bottom and 2" up sides of pan to form crust.

1. Bake crust until light brown, about 15 minutes. Remove from oven. Maintain oven temperature.
2. ILLING:

1. Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth.
2. Add sour cream, rum, lemon juice and vanilla and beat until well blended.
3. Transfer to crust.
4. Bake cheesecake until brown, puffed and firm in center, about 1 hour.
5. Cool cake in pan on rack 10

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1. Cream butter and sugar; add beaten egg and 1 teaspoon vanilla; consistency should be pourable but not watery.
2. Add powdered sugar and beat.
3. Put 1/2 the wafer crumbs on bottom of 9 inch springform pan.
4. Whip cream with 1/2 teaspoon vanilla. Pour 1/2 of the butter mixture over crumbs.
5. Add 1/2 the berries, then 1/2 the cream. Repeat all layers. Sprinkle reserved crumbs on top.
6. Put in freezer for 1 hour. (At least!) Garnish each serving with a whole berry.
7. osted to RecipeLu List by Aquasea221 on Mar 23, 1998.

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1. Combine pureed berries and applesauce with lemon juice and sugar.
2. Line a 10x15 in jelly roll pan with plastic wrap. Pour fruit into pan and spread evenly.
3. Bake about 5 hours at 200F or until leather pulls away from wrap.
4. Flip leather onto counter, peel away plastic and remove any mixture that has not "set." Cut into slices and wrap each in plastic.

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