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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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1. Mix gelatin with 1/4 cup (60 mL) of the milk and set aside. Add basil, lemon and honey to remaining milk and heat to just before boiling. Remove from heat and let infuse for 10 minutes. Strain and return liquid to pot. Stir in gelatin until completely dissolved.
2. Pour into individual bowls and refrigerate until set—at least 4 hours. Serve with your favourite fruit.

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1. In a saucepan, combine gelatin with water; let stand 5 minutes. Heat over medium-low heat until gelatin dissolves; stir in sugar until fully dissolved. Let cool.
2. Cut 1 cup (250 mL) of strawberries into pieces. Reserve.
3. In a bowl, mash the rest of the strawberries; stir in gelatin and mix well. Refrigerate until firm, approximately 1 hour.
4. In a large bowl, mix the yogurt with ¼ cup (60 mL) of the strawberry mixture.
5. In 4 tall glasses, layer the yogurt, the remaining strawberry mixture and pieces of strawberries. Repeat layers. Cover and refrigerate until set, about 1 hour, or up to 1 day.

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1. In a saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, for 1 min, just until gelatin is dissolved. Add sugar and 1 tbsp (15 mL) of the lemon zest and heat, stirring, for about 2 min or until sugar dissolves. Remove from heat.
2. In a food processor, purée Canadian Ricotta cheese until smooth. With motor running, add gelatin mixture through feed tube and process until blended. Add yogurt and vanilla; pulse until combined.
3. Sprinkle half of the pecans in the bottom of 4 tall glasses or dessert dishes; pour in cheese mixture, then sprinkle with remaining pecans and lemon zest. Cover and refrigerate for at least 1 hour, until set, or for up to 2 days.

You’ll need about 2 large lemons for the zest in this recipe. Use the fine side of a box cheese grater or a microplane-style grater and finely grate the flavourful yellow portion of zest, avoiding the bitter white pith. After zesting the lemons, squeeze out the juice and refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.

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1. In a small bowl, stir together dates and boiling water. Let sit for 10 minutes. Pour into a food processor and blend until smooth.
2. In a large pot over medium-high heat, whisk together date paste, milk, cocoa powder, cornstarch, peppermint extract, and vanilla extract. Whisk continuously until pudding is lightly simmering and thickened, around 5 minutes. Remove from heat once desired thickness has been reached. Enjoy hot or place in the refrigerator to enjoy cold later. Garnish with mint leaves.

Tips

If you like a bit more of a mint flavour in your desserts, add ¼ tsp peppermint extract instead of 1/8 tsp.

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