This is a light, refreshing, fat-free and simple dessert. Mix it up in advance and put it in the food processor immediately before serving.
This recipe is part of the Barbara Kafka Dessert Anthology.
Sticking with the natural sweetness of the fruit and just a bit of sugar yields a light ice cream with intense pear flavor.
Read more about this recipe at Cook & Eat.
In France, radishes are accompanied by a dollop of soft butter and a bit of coarse salt. Why not trade the rich, saltiness of butter for the rich saltiness of cured pork?
Read more about this recipe at the Cookthink blog.
These custards are considerably lighter than their cheesecake inspiration. Serve with cranberry sauce on the side. If a crisp topping is desired, sprinkle with coarse sugar and caramelize under the broiler or with a blow torch just before serving.
Read more about this recipe at the Washington Post.
