Watermelon Berry Delight
Submitted by: Pat aka Buttercup
2 1/2 pounds of watermelon
1/3 cup of cold water plus 1/4 cup of cold water
4 teaspoons of unflavored gelatin
2 tablespoons sugar		 1 vanilla bean
1 pint of either blackberries, blueberries, raspberries
(or a mixture of berries)
fresh mint leaves to garnish (optional)
Smoothly line an 8-inch square glass baking dish with plastic wrap. Set aside. Remove the rind from the watermelon. Cut watermelon into chunks and remove the seeds. Puree the watermelon (approximately 4 cups) in a blender. Set aside. In a small, heat-proof bowl pour 1/3 cup of cold water and sprinkle gelatin over it. Allow the gelatin to soften, approximately 3 to 5 minutes. Combine sugar and 1/4 cup of cold water in a small saucepan over medium-high heat. Using a small paring knife, slice open the vanilla bean and scrape its seeds into the saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Pour the boiling sugar syrup over the softened gelatin and stir to dissolve the gelatin completely. Add the sugar-gelatin syrup to the watermelon puree and stir to combine. Pour the watermelon mixture into the plastic-lined dish and refrigerate until firm, approximately 6 hours or overnight. Remove the gelatin from the refrigerator. Place a cutting board over the baking dish and invert the gelatin onto the board. Peel off the plastic wrap. Cut the gelatin into 1-inch cubes. To serve, portion the berries into the dessert bowls. Arrange the gelatin cubes over the berries. Garnish with mint leaves. Yeld: 6 servings.
Note from Buttercup: Delicious and few calories !!!

Caramel Apple Salad
Submitted by: SueW
6 small apples, cut into bite-size pieces
1-8 ounce can crushed pineapple, undrained
1 small box instant butterscotch pudding 		2 cups miniature marshmallows
1/4 cup chopped peanuts
1 carton Cool Whip
Mix all ingredients except Cool Whip together. Gently fold in Cool Whip. Refrigerate.

Valentine Strawberry Tiramisu
Submitted by: LisaW
1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup Mascarpone cheese
1/2 cup heavy cream 		2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder
Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish. In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. In a medium bowl, combine Mascarpone cheese, 1/4 cup cream, 1/4 cup sugar and liqueur. Beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries. Top with remaining 6 ladyfingers. In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar. Beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut Tiramisu in half, and place onto puree.

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