2 large beaten egg yolks
1/2 cup milk
1 teaspoon cornstarch
3 tablespoons granulated sugar
3 ounces white baking bar, grated
1/2 teaspoon vanilla extract
1 1/2 cups whipping cream
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen pitted tart red cherries
1 tablespoon orange liqueur or orange juice

Directions:

1. Chill a small mixing bowl. Combine egg yolks, milk, 1 teaspoon cornstarch, and 3 tablespoons sugar in a heavy small saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in the grated baking bar and vanilla; stir until melted. Cool to room temperature.

2. Beat whipping cream in the chilled bowl on low speed until soft peaks form (tips curl). Gently fold the cooled baking bar mixture into the whipped cream. Spoon the mixture into a 2-quart square baking dish. Refrigerate 4 to 24 hours or until set.

3. For cherry sauce, combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan. Stir in water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Add orange liqueur or orange juice. Cool slightly.

4. To serve, spoon chocolate mixture onto dessert plates. Drizzle with warm cherry sauce.

6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavored yogurt
1 tablespoon orange juice concentrate
1 teaspoon firmly packed brown sugar
1/2 cup sweetened shredded coconut (optional)

1. Place strawberries in a bowl; lightly mash with fork.

2. Spoon strawberry mixture into four long-stemmed wine glasses.

3. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.

4. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten

Peach Filling:
1/2 cup firmly packed light brown sugar
1/2 cup water
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 cups sliced, peeled peaches
1 tablespoon lemon juice
1 tablespoon butter or margarine

1. Preheat oven to 400*F (205*C).
2. For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.

3. Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.
4. For Peach Filling: Combine brown sugar, water, cornstarch, cinnamon and nutmeg in saucepan. Cook, stirring constantly, until mixture in thickened and bubbly. Add peaches, lemon juice and butter. Cook until peaches are hot, about 4 to 5 minutes.
5. To assemble cobbler, pour hot filling into an 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.
6. Bake for 20 to 25 minutes. Serve warm with light cream, whipped cream or vanilla ice cream.