• 1/4cup  granulated sugar
• 4teaspoons  cornstarch
• Dash salt
• 1/2cup  water
• 2cups  mixed fresh berries, such as blueberries, raspberries, and/or blackberries
• 1teaspoon  butter
• 1teaspoon  finely shredded orange peel
• 4ounces  reduced-fat cream cheese (Neufchatel), softened
• 2tablespoons  orange marmalade
• 2teaspoons  granulated sugar
• 1/4teaspoon  ground cardamom
• 2pita bread rounds, split
• 2tablespoons  butter, melted
• Powdered sugar (optional)

1.For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 1/2 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of the berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.

2.In a medium bowl combine cream cheese and orange marmalade; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and the cardamom.

3.Toast the split pita rounds. Brush pita rounds with the 2 tablespoons melted butter; sprinkle with the sugar-cardamom mixture. Spread cream cheese mixture over split pita rounds. Spread berry topping over cream cheese mixture. Top with the remaining 1/2 cup berries. If desired, sprinkle with powdered sugar.

• Nonstick cooking spray
• 17 1/2ounce package (10) refrigerated reduced-fat home-style biscuits
• 4teaspoons  ground flaxseeds
• 2teaspoons  granulated sugar
• 1/2teaspoon  ground cinnamon
• 1/2of a medium apple, cored and thinly sliced
• 3tablespoons  coarsely chopped walnuts
• 2tablespoons  packed brown sugar
• 2tablespoons  orange juice
• 1tablespoon  butter
• 2tablespoons  reduced-fat cream cheese (Neufchatel), softened
• 2teaspoons  orange juice
• 1/2teaspoon  vanilla

directions

1.Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts.

2.In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter.

3.For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm.

• 18 ounce round Brie cheese, softened
• 18 ounce package cream cheese, softened
• 1/3 – 1/2cup  sugar
• 1tablespoon  lemon juice
• 6cups  sliced fresh strawberries, blueberries, raspberries, and/or cut-up mixed fruit
• 13 3/4ounce package butter toffee-glazed sliced almonds
• Honey (optional)

directions

1.Remove and discard the rind from the Brie cheese. In a medium bowl beat Brie cheese, cream cheese, sugar, and lemon juice with an electric mixer on medium speed until almost smooth. Set aside.

2.Layer strawberries, cheese mixture, and almonds in eight parfait glasses or water goblets. If desired, drizzle with honey.

from the test kitchenTO MAKE AHEAD:

• If you wish to make these parfaits ahead, do not use apples, pears, or peaches because the fruit will turn brown. Prepare the cheese mixture and fruit as directed. Cover and chill for up to 24 hours. To serve, let cheese mixture stand at room temperature for 30 minutes; Assemble as directed. Or prepare parfaits as directed. Cover and chill the finished parfaits for up to 4 hours.

• 1/2cup  milk
• 2eggs
• 1/2cup  all-purpose flour
• 2tablespoons  sugar
• 2tablespoons  butter, melted
• 1/2teaspoon  vanilla
• 1/4teaspoon  salt
• 4medium ripe, yet firm, peaches
• 1/2cup  granola with almonds or pecans
• 1/2cup  plain Greek yogurt
• Sugar
• Maple syrup

directions1.Preheat oven to 425 degrees F. In a medium bowl whisk together milk and eggs. Add flour, the 2 tablespoons sugar, the melted butter, vanilla, and salt, whisking until smooth. Set aside.2.If desired, peel peaches. Pit and slice peaches.3.Grease a 9- to 10-inch deep-dish pie plate. Pour batter into pie plate. Arrange peach slices on top of batter.4.Bake for 20 minutes. Sprinkle with granola. Bake for 5 to 10 minutes more or until batter is light brown and set and peaches are tender. Let cool for 20 minutes before serving.

5.Meanwhile, in a small bowl stir together yogurt and enough additional sugar to reach desired sweetness. Serve yogurt mixture with peach gratin. Drizzle individual servings with maple syrup.