Saute apples in butter until tender. Combine yogurt and egg yolks. Add whole wheat flour, lemon rind, lemon juice and honey. Add this mixture to the apples and cook over low heat until thickened, stirring constantly. Add almonds.

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender.

Servings: 6 Ingredients: 1/2 cup superfine sugar 6 amaretto or almond cookies-coarsely crushed 6 tablespoons Amaretto liqueur 4 eggs, separated 1 egg white 2 tablespoons all-purpose flour 1 cup milk 1 pinch cream of tartar (if needed) confectioners’ sugar, for dusting Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle with a [...]

Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add butter, spices, lemon juice, and apple. Cool slightly while beating eggs.

Coat 8 (6 ounce) souffle’ dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.

Preheat oven to 375 degrees. Butter or spray a 9 x 13-inch baking dish with non-stick cooking spray. Mix flour and baking powder. Add eggs and butter, blend well. Blend in remaining ingredients. Put mixture in prepared dish and bake 35 to 40 minutes or until set and lightly browned on top. Cut into squares and serve hot.

Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes.

Cut bacon into quarters and cook until crisp. Drain. Mix apples and sugar; spread in pan. Sprinkle with cheese and bacon. Beat remaining ingredients until smooth. Pour over bacon mixture. Bake uncovered for 30 to 35 minutes or until a knife inserted in center comes out clean.

Coat eight 6 ounce souffle dishes or custard cups with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside. Melt margarine in a saucepan over Medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tbsp. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl. Combine banana, walnuts, vanilla and lemon juice in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely.

In a medium saucepan, melt butter. Stir in flour and salt. Cook for 1 minute, over low heat, stirring. Slowly stir in milk and cook, stirring for a few minutes. Remove from heat. Separate the eggs, placing all egg whites in a mixing bowl. Reserve the yolks. Beat the whites until stiff but not dry. Beat the yolks, sugar and lemon rind together until creamy. Stir egg yolks into the saucepan mixture. Add diced banana. Fold in stiff egg whites, using a large bowl if saucepan is too small.