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Sweet dreams with happy endings!

Samples of elegance waiting to complete the meal – or be the meal! ♥


ALMOND REFRIGERATOR COOKIES   Crisp, rich, almond flavored wafers! Makes 6 dozen

APPLE DATE SPICE COOKIES   with sliced almonds. Drizzled with lemon icing! Makes 3-1/2 dozen

BLACK PEPPER ‘BACON’ COOKIES  Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’s a keeper! Makes 5 dozen

CHOCOLATE CHIP COOKIES WITH ORANGE ZEST Orange juice replaces the eggs in these chocolate chip cookies. The orange zest imparts a subtle orange flavor! Makes 5-1/2 dozen

CHOCOLATE MINT WAFERS  Refrigerator cookies, meaning you refrigerate firmly rolled logs of dough overnight, to slice and bake the next day. Dipped in a little granulated sugar after baking! Makes 6 dozen

COCOA COCONUT CLOVE COOKIES  with ginger and sliced almonds! Makes a great holiday cookie! Intense flavors contrast with light textures, surprising the palate! Makes 5 dozen

COOKIE COATED RED GRAPES   Whole red grapes wrapped in an allspice and Balsamic sugar dough. Baked, then dipped in chocolate! Extra special! Makes 32 cookies

FRUIT AND NUT OATMEAL COOKIES  Made with banana, strawberry preserves, raisins, pecans, oats and spice! If you like a soft, chewy spice cookie, you’ll like this one! Makes approx. 5 dozen cookies

GINGER LEMON WAFERS  I need a drum roll to introduce this cookie. Tastes so good it hurts. Ouch! Take it all the way to Madison Avenue then Wall Street. The memory of the enjoyment of this fresh ginger and lemon wafer lasts long after the cookie is gone! Makes 7 dozen

GINGER MINT COOKIES  with dates, pecans and coconut. Medicine cookies! Makes approx. 5-1/2 dozen

HILLARY CLINTON COOKIES  Hazelnut coconut cookies with maple syrup. Topped with maple icing! Makes 45 cookies

MINT CHOCOLATE CHIP REFRIGERATOR COOKIES   with cashews and coconut. The lightest textured chocolate chip cookie you’ll ever taste! Makes 5 dozen

PERSIAN PEARLS Pistachios, dates, saffron, espresso coffee, fresh lemon and orange define these pearls of the desert! Tea, coffee or wine beverage completes the experience! Makes about 7 dozen

PINE NUT TEA WAFERS  A simple cookie that serves up well at tea time! If you like pine nuts, you’ll love these little gems! Makes 4-1/2 dozen

SAFFRON ALMOND COOKIES  with raisins and Marsala wine. Topped with cocoa-sugar. The perfect cookie! Melts in your mouth! Makes 4-2/3 dozen

SMOKED ALMOND CHOCOLATE COOKIES  with raisins, Chipotle powder and coffee! Complex and satisfying! With each bite of the cookie, new flavors emerge! Makes 9-1/2 dozen

SWEET LIME COOKIES   with coconut and almonds. Topped with cherries! This is my macaroon! Makes 52 cookies

WALNUT MAPLE COOKIES  A perfect cookie for fancy or casual occasions. Light, mild, satisfying and somewhat addicting. Eat alone or as accompaniment to coffee, tea or your favorite soy ice-cream! Makes approx. 8-1/2 dozen


ALMOND PINEAPPLE CREAM CAKE  Multi-layered almond, apricot, cranberry cake, filled with alternating layers of vanilla whipped soy cream frosting and red grape filling, frosted with pineapple soy whipped cream frosting and topped with additional red grape filling. WOW! Serves 12-16

APRICOT VANILLA RUM CAKE  A rum soaked four layer apricot cake filled with vanilla apricot filling and apricot preserves. Served with rum sauce and sprinkled with cocoa sugar! Serves 12

BANANA COCONUT CAKE  Banana, coconut, cinnamon flavored cake, frosted with lemon, vanilla and coconut icing! Serves 12

BANANA POPPY SEED CAKE  What to do with your over-ripened bananas? Make a lemon flavored banana poppy seed cake. Covered with a softly fluid orange, lemon flavored icing at serving time! Serves 12 or more

COCONUT ORANGE CREME CHOCOLATE CAKE  Tofutti Better Than Sour Cream and Cold-Pressed Pumpkin Seed Oil create a perfect texture in this chocolate cake. The  finely ground cocoa beans is an added bonus! Filled and iced with coconut orange creme! Serves 12 or more

DOUBLE LAYER APPLE CINNAMON CAKE  Big cinnamon flavor! Frosted with a lemon, vanilla and cinnamon flavored frosting, then dusted with a powdered sugar and cinnamon blend! Serves 12 or more

DOUBLE LAYER CHOCOLATE CAKE  Made with pears and hazelnut oil. Covered with a strawberry, vanilla creamy frosting! Serves 12

DOUBLE LAYER LEMON CREME CAKE   Filled with lemon pudding, cut into wedges, then drizzled with a lemon pudding frosting! Sweet, tart, lemony! Serves 12

FRUIT AND NUT CHOCOLATE MuffCakes Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree. Makes 12 MuffCakes

PINK NEON CAKE  Lemon-raspberry flavored cake with lemon-raspberry icing. Made with low income in mind, because that’s where I’m at. A plain cake sparkles with cheap. Neon all the way! Makes 24 squares

ROYAL RIVIERA PEAR AND LEMON UPSIDE DOWN CAKE  Served with sweet lemon syrup! Luxurious! Serves 8-12

RAISIN BEET CAKE You won’t detect the beets like you would detect the carrots in a carrot cake. Made with San Pellegrino Blood Orange Soda. Definitely a keeper!  Makes 8 inch double layer

SPICE CAKE  Spice is always nice! Makes 16 squares

YELLOW CAKE FOR STEAM INDIA  Orange, almond and pineapple expertly combined to create a beautifully textured and flavored yellow cake! Makes 24 pieces


AFC CHEW CUPCAKES / Mint Carob Chocolate Chip This is my decadent cupcake! Eat it like a popover! Makes 2 dozen

FRUIT AND NUT CHOCOLATE MuffCakes Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree. Makes 12 MuffCakes


BLACKBERRY SAUCE SHORTCAKE  Fresh blackberries briefly cooked in pomegranate/blueberry juice with pure maple syrup! Serve warm or cold over biscuit of choice! Makes 3 cups sauce

BOURBON BARBECUE APPLE SHORTCAKE Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake! Makes 3 servings

FRESH FRUIT SHORTCAKE Fresh strawberries, blueberries and nectarines mixed with fresh mint and Silk Dairy-Free fruit yogurts. Spooned over toasted potato bread rounds or English muffin. Topped with soy sour cream and powdered sugar! Makes 9 cups fruit mixture

RED WINE STRAWBERRY SHORTCAKE Fresh strawberries marinated in red wine, sugar and lemon. Spooned over toasted English muffin cubes, then topped with non-dairy whipped cream, a sprig of mint and a sprinkle of lemon zest! Makes enough for a crowd – 7-1/2 cups strawberries

PEACH SHORTCAKE  Peaches simmered in a brown sugar, cinnamon, ginger sauce. Served in puff pastry shells, topped with sweet vanilla soy sour cream sauce. Serves 4

STRAWBERRY CRUMPETS A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil! Serves 4-6

STRAWBERRY SHORTCAKE (with biscuits) Tender,  slender, flaky biscuits covered with fresh sliced strawberries, then drizzled with a light strawberry creme! Serve 6

STRAWBERRY SHORTCAKE (with English muffin)  Fresh or frozen strawberries spooned over lightly toasted English muffins spread with soft margarine till melted, then topped with non-dairy whipped cream.  Walk On Water delicious! Serves 6


SHARON’S MAPLE WALNUT CRUELLERS  Soft, rollable whole wheat bread thinly spread with Maple Walnut Butter. Rolled, pan-fried on all sides, dipped in powdered sugar, sprinkled with cocoa powder, then served with a side of prepared yellow mustard and a side of maple syrup for dipping! Makes as many as you want

MINI ALMOND DONUTS Marzipan, almond crumbles, puree of dates, fresh lemon and maple syrup. And how about some Marsala wine, ginger and coriander? Why not when it all tastes so good? Then roll these precious nuggets in ginger powdered sugar too? Yup! Makes 7 dozen


BANANA PUMPKIN SPICE MOUSSE Spiced banana and pumpkin pudding combined when cold, with veggie whipped cream to create a delectable mousse! Topped with additional whipped ‘cream’ and a sprinkle of nutmeg! Makes 5 cups

BING CHERRY WHIP Fresh Bing cherries mixed with soy whipped cream flavored with ginger, coriander and vanilla! Serves 6

BLACK SATIN PUDDING   Coconut, chocolate mint. Literally melts on your tongue! You won’t want the sensation to end! Makes 6 servings

BLUEBERRY CHOCOLATE CUSTARD Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard! Serves 6

CARIBBEAN CUSTARD   A lemon, vanilla tapioca pudding with pineapple, banana, coconut and maraschino cherries. Sprinkled with nutmeg! Serves 9

CHERRY BERRY PUDDING  Made with fresh Bing cherries, blueberry preserves and dried berries. Flavored with fresh squeezed grapefruit juice and cinnamon. Topped with soy whipped cream and a cherry! Makes 7 servings

CHOCOLATE RUM PUDDING  Chocolate pudding with added cocoa, rum, banana. Topped with marachino cherries and sliced almonds! Serves 7

CHOCOLATE CHERRY PUDDING   Dark sweet cherries, double chocolate pudding and coconut layered in dessert dishes! Fabulous! Serves 6-8

EASY CHOCOLATE MOUSSE Chocolate Mousse can’t get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won’t believe this mousse isn’t made from egg whites in the French tradition! Makes as much as you want

FRESH BLUEBERRY PUDDING   Made with fresh blueberries and almond coconut milk. Topped with vanilla mint sauce flavored with cinnamon and coriander! International flavors! Serves 10

JAMAICAN ME CRAZY FLAN  Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan! Serves 6

KAMUT INDIAN STYLE PUDDING This stove-top Indian pudding swaps in Kamut flour and swaps out the cornmeal, creating a perfect grainy texture that is the hallmark of Indian pudding. Big, bold spicy flavors, soft, melt in your mouth textures! Oregon sweet cherries and cashew butter are the surprise ingredients! Makes 4-1/2 cups or 9, 1/2 cup servings

LEMON BLUEBERRY WHIP Fresh blueberries combined with a lemon, vanilla almond cream! If you’re feeling adventurous, then drizzle with lemon infused white Balsamic vinegar! Exciting! Makes 8 small servings – small is all you need – it’s rich!

LEMON FLUFF  An easy to make, delightful summer dessert. It’s rich, so you don’t need much, but oh so refreshing. Lemon cream pie without the crust is how I look at the calorie content. Everybody deserves a little ‘fluff’ for dessert now and then! Makes 5 servings

LEMON PINEAPPLE CREAM   A lemon cream pudding topped with candied lemon zest! Serves 6-8

 NO-COOK PISTACHIO CACAO BEAN PUDDING JELL-O Pistachio Instant Pudding & Pie Filling, ground cacao beans, soy whip topping, apple cider and chia seeds blended till smooth. Chill, top with a spoonful of additional whip topping and a sprinkle of ground cacao bean! Serves 5

PEACHES AND WINE PUDDING Fresh peaches cooked with red wine, ginger, sugars and monk fruit sweetener. Blended till smooth, then thickened with potato starch and served cold either plain, topped with veg whipped cream or folded with veg whipped cream to create a mousse! Fat-free or fatted. You decide! Makes about 6 cups pudding or about 8 cups mousse

PEANUT BUTTER PUMPKIN PUDDING  Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice.  Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust. Makes 6-1/2 cups

PINEAPPLE PUMPKIN PUDDING It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you! Makes 9 cups

RUM RAISIN PUDDING   A rich, creamy raisin pudding flavored with rum, vanilla and cinnamon! Serves 6-8

VANILLA PUMPKIN PUDDING  Flavored with cinnamon and nutmeg. Tastes like pumpkin cream pie! Makes 9 dessert cup servings


APPLE WALNUT KAHLUA DESSERT Golden delicious apples cooked with walnuts and golden raisins in a Kahlua Rum & Coffee Liqueur. Flavored with ginger, lemon and cinnamon. Topped with soy or coconut whipped cream and orange zest! Makes 8 ice-cream scoops

APRICOTS AND BANANAS  Apricot halves topped with sliced banana. Sprinkled with cinnamon, topped with powdered sugar, then drizzled with maple syrup! Serves 6

BAKED APPLES STUFFED WITH FROZEN CUSTARD These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, then sprinkled with Crystallized Ginger Pine Nut Topping as we did here – this time! Makes 12

BANANAS AND BLUEBERRIES   Sliced banana and fresh blueberries in sweet vanilla non-dairy creamer!  When you want an easy dessert for yourself or your family and don’t feel like spending much time on it, this satisfies the desire! Serves 1

CHOCOLATE COVERED STRAWBERRIES A special occasion calls for a special dessert! Animal-free of course! Happy Easter to you and yours. For those who don’t celebrate Easter, then celebrate something else that’s special to you!! Makes a bunch

CHUNKY BAKED APPLESAUCE One ingredient: apples. That’s all it takes to make the perfect applesauce! Serve as condiment, side dish accompaniment, or as dessert! Makes 3 cups

FRESH MELON AND PINEAPPLE DESSERT  Watermelon, cantaloupe and pineapple served with a Ginger Beer Banana Cream Sauce! Gentle flavors. The sauce is so good I could drink it!! Makes 17 cups fruit

FRESH MELON CUPS   Cubes of fresh succulent melon–canteloupe, honey dew and watermelon–layered in transparent cups. Topped with fresh whole raspberries or blueberries! Spectacular visual achievement! Serves 6-8

FRUIT SALAD DESSERT Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the dessert – in one – for a breakfast buffet! Serves 4

GINGER MANDARIN ORANGE AND PINEAPPLE   Canned  pineapple chunks and manadrin oranges, marinated in their syrup with powdered ginger. Garnished with fresh mint. A simple dessert from your pantry! Serves 4

GLAZED BAKED ROYAL RIVIERA PEARS Baking the pears with a glaze enhances the pear flavor, bringing the entire experience to new levels of enjoyment. The glaze melts in your mouth along with the pear. Spectacular! Makes 4

JUICY FRUIT BOWL Vinegar and sugar bring out the juicy in fruit – with just enough sea salt and fresh basil to make this dessert sing! Strawberries, bananas, coconut and celery in a sweet and sour apricot glaze. Garnished with fresh cilantro! Makes 4-1/2 cups

LUAU PINEAPPLE CREAM  Fresh pineapple and craisins cooked with ginger, sugar and lemon in a thick glaze flavored with cloves and smoke. The pineapple is cooked till it tastes, glazed and fatty, then it’s combined with Tofutti sour cream and chilled. We serve it with a thin vanilla and ginger Tofutti sweet sour cream sauce floated on top of each serving! Serves 5

MARINATED STRAWBERRIES   Fresh strawberries marinated in sweet creamer flavored with Amber rum! Serves 4-6

PEACHES AND ICE-CREAM AND GINGER SNAPS  Canned peach half filled with a scoop of vanilla or peach non-dairy ice-cream. Topped with a little heavy syrup from the peaches, a little non-dairy creamer, then sprinkled with cinnamon. Served with ginger snaps! A dessert for one–or many! Serves 1

PEARS MARINATED IN RUBY PORT   Canned pear halves marinated in Ruby Port wine. Served with a drizzle of cherry flavored creamer! Elegant and easy! Serves 8

PEG’S FRUIT CUP  Fresh juicy nectarines, sweet white grapefruit and red seedless grapes, drizzled with maraschino cherry juice, then topped with a cherry! Makes 4 servings

POACHED PEARS AND BEETS ÀLA CREME Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce! Serves 6 or more

PRUNES IN BURGUNDY   Tender sweet dried prunes (plums) marinated and served in a wonderfully smooth Burgundy wine! Serves approx. 8

RAINBOW FRUIT DESSERT   Tender sweet kiwi fruit, sliced banana and fresh sliced strawberries arranged on dessert plates, then covered with a sauce of maple syrup, rum and lime! Vivid color presentation! Serves 4

ROASTED ROYAL RIVIERA PEARS  Royal Riviera Pears roasted in liquid brown sugar and lemon zest. Topped with a maple cream sauce! This is the only pear that when roasted has a creamy texture! Elegant! Serves 8

SAFFRON APRICOT WALNUT POCKETS fat free These little pockets look like they took a while to make, but they didn’t. Complexity is the impression; simplicity is the reality! Wonderfully rich bites. The perfect dessert to savor with tea, coffee or wine!  Makes as many as you want

STRAWBERRY BANANA COMPOTE  with sweet cream and mint. Topped with salted cashew crumbles, then drizzled with Hazelnut Kalua and lemon liqueur! Serves 2

WATERMELON CHERRY DESSERT  Ever put whipped cream on watermelon? It works to create an elegant, easy dessert! Watermelon cubes and fresh Bing cherries topped with non-dairy whipped topping and sprinkled with brown sugar! Makes as many as you want


APPLE CRUMBLE CRUST PIE   A bottomless apple-crusted pie topped with a walnut, brown sugar and saffron crumble. Baked till bubbly and crisp, then drizzled with a cinnamon citric glaze, and finished with a sugar dusting! Makes 19 inch pie – serves 6-8

APPLE RAISIN BOTTOMLESS PIE Apples and raisins baked in a Cream Sherry wine sauce, topped with brown sugar cookie dough, baked till hot and bubbly, then drizzled with maple syrup, Cream Sherry sauce and sprinkled with cinnamon sugar! Makes 12 servings

APPLE RUM WALNUT RAISIN PIE – with spaetzle top crust Apple, rum, walnut, raisin filling baked in a sweet yellow pea dough infused with rum, topped with a spaetzle-type crust. Not your run of the mill apple pie! Serves 6

BLUEBERRY PIE  Frozen blueberries with sugar and cinnamon in a lightly crisped pastry crust. Dusted with powdered sugar. Textures like a fresh blueberry pie! Serves 6-8

BOTTOMLESS DEEP DISH PEACH PIE  Topped with a sweet dough pastry. Sprinkled with walnut crumbles and drizzled with maple syrup. Baked till bubbly and crisp! Serves 6-9

CARAMELIZED APPLE TART Golden delicious apples cooked in Port wine, brown sugar, cinnamon and maple syrup. Poured in a pastry shell. Refrigerated till set, then drizzled with more maple syrup and broiled till bubbly before serving! Serves 8

CHERRY-BLUEBERRY PIE  Royal Anne cherries and fresh blueberries baked in a light, tender pastry crust! Serves 6

FRESH NECTARINE PIE  Thinly sliced fresh nectarines spiced with cinnamon and baked in a tender, flaky crust till hot, bubbly and aromatic! Serves 6

GINGER MAPLE PEACH PIE Ginger flavored fresh peaches with brown sugar and maple syrup baked in a butter-flavored pie crust till golden. No need to peel the peaches in this pie. This pie is special! Serves 6-8

HOLIDAY NOG AND APPLE CIDER PIE Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable! Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream! Makes 1, 9 inch pie

KEY LIME COCONUT PIE  Key lime and coconut cream pie filling poured into a baked pie shell, chilled and topped with flaked coconut! Serves 12

LEMON CREME PIE   Lots of lemon flavor in this dreamy light Tofutti Better Than Sour Cream lemon pie. Topped with soy whipped cream and lemon zest! Serves 6-12 depending on serving size

MAPLE APPLE PIE  Golden delicious apples with maple syrup and brown sugar! Topped with a little melted margarine and more maple syrup after baking! Serves 6

NO BAKE PUMPKIN PIE Coriander, ginger, cloves and cinnamon spice this sweet pumpkin pie to perfection. Why labor over a homemade crust when somebody else makes a great one? – available in nearly all markets and cheap too. The non-dairy whip topping is the ‘icing’ on this delicious pie! Serves 6

POACHED PEAR PIE WITHOUT THE CRUST  Poached pears in a Marsala wine, dark rum and melted margarine sugar sauce! The finest dessert in the world!  The pie filling without the crust!  It should be illegal! Serves 4


ANOTHER JIF WHIP ICE-CREAM – PINEAPPLE CHOCOLATE PEANUT BUTTER Made with a coconut base and a hint of hazelnut. Served with fresh apple slices, a drizzle of maple syrup and a sprinkling of cinnamon. Pineapple and apple go quite well together – one inside the creation and the other outside serving as a booster to it all! Makes 6 cups

ASIAN PEANUT BUTTER  Mousse, whipped, light, creamy, startling, peanut butter. Asian absent the soy sauce. Wow, whoa…..I just engineered my very first animal-free ice-cream without realizing it! Makes 2 cups

BEER NUT AND WALNUT ICE-CREAM Of course this is a high fat ice-cream, but compared to others it’s more nutrient and fiber dense. The grainy texture is more reminiscent of grainy crystals than peanuts. A higher powered food processor would produce a creamier texture. If you want to gain weight this is the more sensible route if you don’t want a lot of bulk.

If served chilled instead of frozen and you have yourself a BEER NUT AND WALNUT BUTTER SPREAD. spread on your favorite toasted breads and drizzle with heated jams or maple syrup! Makes approx. 4 cups and about 7400 calories per 4 cups not counting a fruit topping

BLUEBERRY SORBET   A frozen blend of blueberries, cabernet sauvignon wine and pineapple juice! Serves 6

CHOCOLATE ESPRESSO NUT ICE-CREAM Extra rich – just like old-fashioned ice-cream. Yet, unlike the old-style that was made from fat, this ice-cream contains protein in addition to the fat! The teeny bits of espresso make this fine dessert pop, whether served chilled or frozen! Makes 2-3/4 cups

CRANBERRY COCONUT FROZEN CUSTARD Smooth as custard. Rich as cream. Perfect scoop. An easy make! Makes 3-1/2 cups

HOMEMADE CLEO’S BANANA ICE-CREAM “CLEO’S” Vegan Peanut Butter Cups by Go Max Go, processed with ripe bananas, Roland Classic Coconut Milk and maple syrup. Frozen to desired consistency. Topped with soy or coconut whipped cream. Sprinkled with shaved Thumb’s Up Go Max Go candy bar and topped with a fresh cherry! Makes 4 cups

JIF WHIP GELATO The best gelato in the world – right here – using ingredients we already know and like! And so easy! Makes 5-3/4 cups

SMOKED ALMOND TRUFFLE ICE-CREAM Nutty, smoky, salty, sweet. The texture of a decadent truffle – all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow – you’ll be glad you did! Makes 4-1/2 cups


STRAWBERRY AND RED WINE SORBET A deliciously smooth iced strawberry and red wine dessert! Makes 2 cups

STRAWBERRY BANANA FROZEN PUDDING A smooth mousse-like strawberry and banana frozen pudding! Serves 4

STRAWBERRY CASHEW ICE-CREAM Simply made, simply delicious! Makes 6 cups


BLACKBERRY DESSERT SOUP   A smooth and elegant orange spiced blackberry soup, lightly sweetened with maple sugar. Lightly iced! Makes 4 cups

DUAL PURPOSE PUMPKIN NOG   Pumpkin blended with Coconut Almond Milk, vanilla, sugar and nutmeg! Serve as a cold dessert soup or as a beverage dessert either plain or spiked with brandy or sweet Marsala wine!  Serve ginger snaps alongside! Happy New Year! Makes 4-1/2 cups

STRAWBERRY AND RED WINE SORBET   A deliciously smooth iced strawberry and red wine dessert! Makes 2 cups

STRAWBERRY AND BANANA FROZEN PUDDING   A smooth mousse-like strawberry and banana frozen pudding! Serves 4


AFC ORANGE VANILLA CREAM CHEESE FROSTING Creamy without the sugar feel on the palate. Just enough flavor to enhance what you frost! Perfect. Frosts one cake or 12 cupcakes with some leftover

APPLE RAISIN SAUCE with white Balsamic vinegar, brown sugar, cinnamon and orange zest! Wow! Makes 2-1/2 cups

BLUEBERRY PUDDING JAM Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified potato starch for a smooth gelatinous texture! Makes 4 cups

CRANBERRY BLUEBERRY SAUCE   A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping! Makes 3-1/2 cups

FRESH BING CHERRY SAUCE   Flavored with orange and grape juices, Balsamic vinegar, and spice with a touch of cinnamon!  Makes 5-2/3 cups

FRESH FIG AND PEACH SAUCE   Fresh figs and peaches slow-cooked to produce a fragrant, tasty preserve-like sauce! Makes 5 cups

GINGER BEER BANANA CREAM SAUCE Alcohol-free, gluten-free, creamy, frothy sauce to pour over fresh fruit. Tastes so good you could drink it! Makes 3 cups

NECTARINE CHERRY SAUCE   Made with fresh nectarines, fresh Rainer cherries, ginger beer, Pinot Grigio wine and a dash of cinnamon. Woof, woof!! Makes 4 cups

ORANGE BLUEBERRY SAUCE   Flavored with maple syrup, brown sugar and cinnamon!  Makes 3 cups

STRAWBERRY SAUCE  Made with cranberry pomegranate juice! Makes 2 cups

SWEET LEMON SYRUP  Three sugars melted in fresh lemon water with lemon zest, reduced to create a smooth, sweet lemon syrup!  Makes 1-1/2 cups


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