• Ingredients: 31
  • Serves: 3

Lime-cilantro yogurt sauce with plain low-fat yogurt, diced peeled seeded cucumber, chopped fresh cilantro, fresh lime juice.

Ingredients

  • 2 cups plain low-fat yogurt
  • 1 cup diced peeled seeded cucumber
  • 1 cup chopped fresh cilantro
  • 2 tbsps. fresh lime juice

Terrines

  • 1 1/2 cups chilled whipping cream
  • 1 tsp. vanilla extract
  • 1 tbsp. Grand Marnier

Dark Chocolate Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Blend all ingredients in processor using on/off turns just until cucumber is finely chopped. Season with salt and pepper.

    For this step you will need

Nutrition information

Calories 14 Carbohydrates 2 g (1%)
Fat 0 g (1%) Protein 1 g (2%)
Saturated Fat 0 g (1%) Sodium 15 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 1 mg (0%)