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1. In a measuring cup or bowl, sprinkle gelatin over 1/2 cup (125 mL) of the milk; let stand for 5 minutes to soften. In a small saucepan, heat remaining milk over medium heat, stirring often, just until steaming. Add gelatin mixture, reduce heat to low and heat, stirring, for about 1 minute, or until gelatin is dissolved. Pour into a large measuring cup or bowl; stir in salt, honey and vanilla and let cool to room temperature.
2. Meanwhile, drain peaches, reserving 1 tbsp (15 mL) of the juice. Measure 3/4 cup (175 mL) of the peach slices; cover and refrigerate remaining peaches for garnish. In a tall cup using an immersion blender or in an upright blender, purée 3/4 cup (175 mL) peaches and reserved juice until smooth (you should have about 2/3 cup/150 mL purée). Stir into cooled milk mixture.
3. Pour into four 3/4-cup (175 mL) ramekins or other bowls. Cover ramekins and refrigerate for at least 3 hours, until set, or for up to 2 days.
4. Just before serving, cut reserved peaches into thinner slices. Set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of panna cotta and invert onto serving plates to unmold. Garnish with sliced peaches and sprinkle with cinnamon.

You can get creative with the dishes you use to mold the panna cottas. Try tall, narrow cups, flared or fluted bowls or tea cups for interesting shapes; just make sure they fit at least a 3/4 cup (175 mL) volume (you can check the volume with water before pouring in the milk mixture).

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1. In a saucepan, heat 1-3/4 cups (425 mL) of the milk over medium heat, just until steaming.
2. In a bowl, whisk together brown sugar and cornstarch; whisk in eggs and remaining milk until well blended. Gradually whisk hot milk into egg mixture in a thin, steady stream.
3. Pour milk mixture into pan and stir in crystallized ginger; cook over medium heat, whisking constantly, for about 5 min or until bubbling and thick. Remove from heat and stir in butter and vanilla until blended. Pour into dessert dishes and let cool slightly. Serve warm or cover and refrigerate for about 2 hrs, until chilled, or for up to 1 day.

If you prefer, you can leave the ginger out of the pudding for a plain butterscotch flavour, or just add it to the dessert dishes for those in the family who like it.

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1. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 min until gelatin is softened. In a small bowl, combine sugar and cocoa powder, breaking up any lumps of cocoa. Whisk cocoa mixture into saucepan and heat over medium-low heat, stirring constantly, for 2 to 3 min or until gelatin is dissolved. Pour into a medium heatproof bowl, cover and refrigerate for about 1 hour or until almost set.
2. Using an electric mixer, beat gelatin until light and foamy. Beat in yogurt, just until blended. Pour into individual serving bowls, cover and refrigerate for about 2 hrs or until set, or for up to 1 day.
3. To serve, garnish each bowl with orange slices and shaved chocolate.

You can make this a semi-freddo dessert. Use freezer-safe serving bowls and freeze mousse for about 4 hours or until partially frozen (semi-freddo), or freeze solid then transfer to the refrigerator for 1 hour before serving. Place serving bowls on plates and garnish as directed.

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1. In deep, heavy saucepan, whisk flour into milk. Stir in rice and bring to a simmer over medium heat, stirring often.
2. Reduce heat to low; cover and simmer, stirring occasionally, for 20 to 25 min or until rice is very tender.
3. Remove from heat and stir in maple syrup and vanilla extract. Let cool slightly (the pudding will thicken upon cooling). Stir in berries. Divide the pudding among 4 small bowls. Serve warm or cold.

If the cooled pudding is too thick, stir in more milk to thin as desired.

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1. In a bowl, whisk together yogurt, honey, cinnamon and nutmeg (if using). Portion into small bowls or airtight containers. Serve immediately or cover and refrigerate for up to 2 days.
2. On serving plates or portable containers with lids, arrange fruit pieces around bowl or container of yogurt for dipping.

If you like to eat frozen fruit, you can use some fresh and some frozen, but don’t let the frozen fruit thaw – it will get too soft and watery for dipping.

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1. Remove flesh from mangoes. In blender or processor: purée with Ricotta, condensed milk and lime juice until very smooth – a good 2 minutes.
2. Pour into individual serving cups or glasses. Chill 2 hours or more, garnish and enjoy!

When you choose Canadian dairy, you’re choosing high Canadian standards and you’re supporting local dairy farmers.

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1. In heavy saucepan, heat milk to just before boiling point.
2. In large bowl, beat together eggs, sugar and vanilla. Slowly add hot milk, stirring. Pour into 8 x 8-inch glass (20 x 20 cm) or ceramic oven-proof dish. Set in larger pan half-filled with hot water.
3. Bake at 350 °F (180 °C) until center is set (inserted knife comes out clean)-about 60 to 75 minutes.
4. Serve thoroughly chilled, cut into squares, with the fresh fruit and maple syrup on top.

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1. Sprinkle gelatin over white milk in a small bowl. Let stand 10 minutes.
2. Meanwhile, heat 1 cup (250 mL) chocolate milk. Do not boil. Remove from heat. Add milk-gelatin mixture, whisking until dissolved, about 3 minutes.
3. Whisk in remaining chocolate milk. Divide into 4 serving cups. Refrigerate until wobbly-set: 2-3 hours.
4. Sprinkle with favourite cereal just before serving.

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1. Mix gelatin with 1/4 cup (60 mL) of the milk and leave 10 minutes.
2. Heat remaining milk but don’t boil. Remove from heat and stir in gelatin until completely dissolved. Let cool 5 minutes.
3. Add lemon zest and juice to yogurt. Blend milk into yogurt.
4. Pour into six decorative molds or ramequins and refrigerate until set – at least 4 hours.
5. Raspberry coulis : Purée coulis ingredients together in a blender and strain. Unmold dessert and spoon coulis around base.

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