• Ingredients: 38
  • Serves: 8

Lemon cloud with large egg whites, pinch of salt, grated lemon peel, 1/2 8-ounce containers plain nonfat yogurt.



  • 3/4 cup sugar
  • 3 tbsps. water
  • 1 cup shelled unsalted pistachios



  • 1 cup unsalted butter, room temperature
  • 2 tbsps. fresh lemon juice
  • 1 tablespoon plus 2 tsps. grated lemon peel
  • 1 tsp. vanilla extract

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Sprinkle gelatin over 2 tablespoons water in small saucepan and let stand 10 minutes to soften. Stir constantly over low heat until gelatin dissolves.

    For this step you will need

  2. Step 2 Set aside. Combine sugar and lemon juice in another small saucepan. Stir over low heat until sugar dissolves.

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  3. Step 3 Clip candy thermometer onto side of saucepan. Increase heat and boil without stirring until thermometer registers 238°F, about 5 minutes.

    For this step you will need

  4. Step 4 Meanwhile, using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form.

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  5. Step 5 Gradually beat hot syrup into egg whites. Add gelatin mixture and lemon peel and beat until mixture is stiff, glossy and cool, about 3 minutes.

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  6. Step 6 Mix in yogurt. Divide among 8 custard cups or ramekins. Refrigerate until set, about 2 hours. (Can be made 1 day ahead.

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Nutrition information

Calories 132 Carbohydrates 29 g (10%)
Fat 0 g (0%) Protein 5 g (9%)
Saturated Fat 0 g (0%) Sodium 74 mg (3%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 1 mg (0%)