Low-Fat and Sugar-Free Lemon Cheesecake

Here's how:
First, prepare the crust. Melt 100 grams of butter ina small pan then add to 200 grams of crushed graham crackers. Mix until well-blended. Transfer mixture to a small pie plate or springform pan and press against the bottom of pan to form a solid crust. Keep in chiller.

Next, make the filling. Cream together 300 grams of low-fat cream cheese and 20 grams of artificial sweetener until smooth and light. Add 20 ml lemon juice. Mix well and set aside.

In a small saucepan, dissolve an envelope unflavored gelatin powder in 60 ml cream. Bring to low heat, stirring constantly to distribute gelatin. Turn off heat before it boils. Cool slightly. Add to the cream mixture. Stir until well-blended.

In another bowl, beat 250 grams of whipped cream until stiff. Add this to the cream mixture and fold well. Transfer to pre-made graham crust. Keep in the refrigerator overnight or until set.

Peach Melba

Here's how:
In a sundae boat, put 3 scoops of diferent ice cream flavors, side by side. Top each scoop with whipped cream and place peach slices all around. Garnish as you please with strawberry syrup, chocolate syrup and candy sprinkles.

Stir and Roll Pastry

Ingredients:

• 1-1/3 cup all-purpose flour, sifted
• 1 tsp salt
• 1/3 cup salad oil
• 3 tbsps cold evaporated milk

Procedure:

1. Mix flour and salt in a bowl.
2. Pour into measuring cup the cooking oil and evaporated milk, but do not stir.
3. Pour oil-milk mixture all at once into flour. Stir with fork, until mixed. Dough should look moist but not sticky.
4. Press into a smooth ball. Roll out gently to edges of wax paper. Dampen tabletop to prevent slipping.
5. Peel off top paper. Lift paper and pastry by top corners. Place paper side-up in pie pan. Fit. Peel off paper.
6. Flute all around. Set aside and prepare filling.