GETTING READY 1) Halve the cantaloupe, discard the seeds. Peel and cut the cantaloupe into chunks. MAKING 2) In a medium saucepan, soften the gelatin in water for 5 minutes. 3) Cook over a medium heat, stirring constantly until the gelatin is dissolved. 4) ..

MAKING 1) Process the raspberries in a food processor, until pureed. 2) Strain and discard seeds, if desired. 3) In a large bowl, beat the eggs and honey until fluffy. 4) Stir in the raspberry puree, lemon juice, skim milk and rum extract. 5) Process the ..

MAKING 1. Add sugar to ½ cup boiling water and stir until dissolved. 2. Add lemon juice along with 1 ½ cups cold water and stir thoroughly. Chill thoroughly. 3. Sprinkle milk powder and rind on the mixture and using a rotary beater or an electric mixer, ..

MAKING 1. Use a blender or food processor with whipping blade attached in a medium size jar. 2. Combine frozen fruit juices, honey, mint and peel in the jar. Close the lid. 3. Pulse until ingredients are well blended. FINALIZING 4. Pour the sherbet in an ..

MAKING 1. Use a blender or food processor with whipping blade attached in a medium size jar. 2. Combine buttermilk, honey and lemon rind and juice, in the jar. Close the lid. 3. Pulse until ingredients are well blended. 4. Add pureed fruit or frozen juice ..

Combine cantaloupe and water in a bowl; toss gently. Spoon 1/2 cup cantaloupe into individual dessert dishes using a slotted spoon,- reserve water. Top each serving with 1/3 cup of sherbet. Spoon remaining mineral water evenly over sherbet. Garnish with fresh ..

Combine first 3 ingredients; stir well. Firmly press crumb mixture evenly over bottom of a 9-inch springform pan. Bake at 350° for 15 minutes. Remove from oven, and cool completely. Spread raspberry sherbet evenly over crust; cover and freeze until ..

Set aside 4 strawberries for garnish. In blender container combine remaining berries with the pineapple and process until smooth; add remaining ingredients except garnish and process to combine. Pour mixture into two 8-inch square nonstick baking pans (not ..

1. In large bowl, stir lemon-lime drink mix into buttermilk. 2. In 2-quart saucepan, bring soda to a boil; let cool to lukewarm. Sprinkle gelatin over soda and reheat over medium-low heat, stirring constantly, until gelatin is completely dissolved. Stir ..

MAKING 1) Raspberry Rum Sherbet : Process the raspberries in a food processor, until pureed. 2) Strain and discard seeds, if desired. 3) In a large bowl, beat the eggs and honey until fluffy. 4) Stir in the raspberry puree, lemon juice, skim milk and rum ..

Place water and breakfast drink powder in blender container. Break up frozen peaches with a fork; add to blender container along with extract. Cover and blend on high speed till smooth and sherbetlike in texture. If necessary, stop blender and push ..

MAKING 1.Take the container of blender, stir in brandy and add gelatin to it. 2.Leave for 1 minute so that gelatin gets soft. 3.Take the peach juice; add water to it enough to make it 1 1/2 cups. 4.Allow the juice to boil. 5.Once done, put it in the container ..

MAKING 1) Prepare each freeze in a blender. 2) Add 3 scoops orange sherbet and 1 scoop vanilla ice cream or frozen yogurt. 3) Stir in 1/4 liter lemon lime soda or lemon lime seltzer. 4) Add ice cubes to the blender to the brim. 5) Cover and blend on high ..

In saucepan combine gelatin, the 1/2 cup sugar, and the salt. Stir in water; heat and stir till gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9x9x2-inch pan; cover and freeze till firm. In small mixer bowl beat egg whites ..

GETTING READY 1) Peel, seed and cut the melon into chunks. MAKING 2) In a food processor, puree the melon, then add 1/4 cup honey and process until just mixed. 3) In a large saucepan, cook the mixture over a medium heat, stirring constantly for 5 minutes. ..