Recipes

Instructions: Sprinkle the gelatin over 1/4 cup orange juice in a small saucepan. Let stand 1 minute. Cook over low heat till the gelatin dissolves, about 2 minutes. Add the cream bars, cream cheese, and 2 Tbsp honey. Cook, stirring over low heat till smooth. Remove from the heat and stir in the yogurt. Cool then chill. For the sauce whisk the cornstarch into the 1/3 cup orange juice in a small saucepan. Add the juice bar and 2 Tbsp honey. Cook, stirring over medium heat 2 minutes or till thickened and bubbly. Remove from the heat and stir in the zest. To serve spoon the chilled mousse in the center of each crepe. Fold the crepes in half then in half again to form a triangular shape. Place 2 crepes on each of 4 plates. Spoon the warm sauce over the top and garnish each plate with raspberries and mint. Serves 4

Recipe submitted by:
Roxanne Chan
Albany, CA