Here's a fruit flan that I've made before. Not hard at all. I used the sponge flan that you buy ready made. Fruit Flan 1 baked pie or flan shell (9 inch) or ready-made sponge flan 2 cups pastry cream filling (recipe follows) 4 cups strawberries, washed, hulled and sliced (you can use raspberries, blueberries, kiwi or a combination of these fruits) Glaze: 1 pouch Knox Unflavoured Gelatine ¼ cup cold water ¼ cup boiling water 1 tbsp. lemon juice 1 tbsp. honey Fill flan shell with pastry cream filling. Arrange strawberries over custard layer and chill. Prepare glaze: in a small bowl, sprinkle gelatine over cold water; allow to stand until gelatine is softened. Add boiling water; stir constantly until completely dissolved. Stir in juice and honey. Chill, stirring occasionally, until mixture is consistency of unbeaten egg white. Using a pastry brush, brush with warm glaze over strawberries. Chill until set. Pastry cream filling: ½ c. granulated sugar 3 tbsp. cornstarch 1/8 tsp. salt 1 ¾ c. milk 2 egg yolks, slightly beaten 1 tsp. vanilla (See Note below) In a medium saucepan combine sugar, cornstarch and salt. Add milk and egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Remove from heat; add vanilla, and cool. *Note: Sometimes, I like to add or substitute some lemon extract or orange extract to add a little more flavour to the pastry cream.

Gourmet, not, but something for a different sweet. This was popular "way back when" in the full sugar, etc. version. Sugar Free Pumpkin Eclair Cake 1 can pureed pumpkin (not prepared pie filling) 1/2 cup canned fat free evaporated milk 1/2 cup skim milk 2 small packages sugar free, fat free instant vanilla pudding 1 and 1/4 tsp. pumpkin pie spice 1-8 oz. carton thawed sugar free whipped topping graham crackers Line an 11x7 dish with a layer of graham crackers. Mix pumpkin, milks, pudding mixes, and spices until smooth and slightly thick. Fold in half of the whipped topping. Spread half this mixture on top of the graham crakers. Top with another layer of graham crackers. Top with the other half of the mixture. Chill over night. When ready to serve, spread with remaining whipped topping and sprinkle lightly with crushed graham cracker crumbs, or pecans, or additional pumpking pie spice. I think some crushed ginger snaps might be a good topping. This could be doubled and do very nicely in a 9x13 dish or pan.

That Banana Pudding is definitely a winner. I have made it several times and it's always been a hit! Or how about a fruit pizza? Very fresh and light for a summer party. Fruit Pizza Crust: 1-1/2c flour 1/4c sugar 1/4c butter 1/4c cooking oil 3T cold water Mix and press into 11 inch circle on pizza pan. Bake 12-14 minutes at 375F Sauce: 6oz cream cheese 1/4c sugar 1/2tsp vanilla Beat until smooth and spread on crust Strawberries, Kiwi, Grapes, Peaches, Pineapple, Blueberries, Raspberries, etc. Arrange your choice of fruits on top of sauce. Glaze: 1T cornstarch 1T water 1/4c fruit juice (any) 3T powdered sugar Whisk all ingredients together in small saucepan, bring to boil stirring constantly. Spread over fruit, chill well. Cut in wedges or squares to serve. Or maybe this.... [](http://www.picturetrail.com/gallery/view?p=10&imgid=240125903) Raspberry\-Lemon Shortbread Tart From Every Day with Rachael Ray 3 cups frozen raspberries (1 pound) 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces 1 1/4 cups granulated sugar 1 3/4 cups all\-purpose flour 3 large eggs Zest and juice of 2 lemons (about 1/4 cup juice) Confectioners' sugar, for dusting No need to get out your rolling pin or even grease the pan for this dessert. Just use your fingers to mix the shortbread dough, then dump it straight into a cake pan, press down and bake. 1\. Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9\-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes. 2\. Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread. 3\. Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar. You can replace the raspberries with your favorite fruitÂor even pieces of chocolate. Go all the way and swap a teaspoon of vanilla extract for the lemon juice and zest in the quick custard. My notes: Based on the mistakes I made the first try...Make sure the berries are thawed and drained well. Don't make the custard while the crust is baking! While the crust is COOLING I made the custard, and then put the berries on the crust just before pouring the custard on top. Baking time was a bit longer than the 30 minutes stated, too. Also...I made the shortbread in the food processor rather than using my fingers. Worked perfectly. Here's another I have been meaning to try... Lemon Berry Tart Cookie Crust (below) 1/2 c lemon curd 1 8oz pkg cream cheese, softened 2 c berries and/or sliced fruits Prepare and bake cookie crust. Beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over cooled crust. Refrigerate at least one hour until slightly firm. Arrange fruit/berries over the lemon mixture, cut into wedges and serve. Cookie Crust 1-1/2 c AP flour 1/4 c packed brown sugar 2/3 c butter, softened 1 egg Heat oven to 400F. Mix all ingredients until dough forms. Press firmly and evenly in bottom and up sides of ungreased 11 inch tart pan. Bake 10-12 minutes or until golden. Cool. 8 servings. Linda

Carol - when is ollalaberry season? I'm coming down. You will bake me a pie. :-D Then we will waddle down the beach to burn it off. I like fruity sweets over anything chocolate. Anything lemon and I'm there. Favorite is cheesecake but it has to be to be tall, "dry" and plain, preferably crustless or with a pastry crust. No graham cracker crumbs, no fruit toppings or sour creme topping and none of that over creamy or worse yet gloppy,slimey cheese pie stuff.