This is a smooth, creamy dessert that also tastes delicious on scones or as a dip for fruit kabobs.

Combine in a saucepan:
1 cup whipping cream
3/4 cup milk (2 percent or whole)
1/2 cup sugar
Warm on medium heat until sugar dissolves.
Stir in:
1 cup Pina Colada yogurt (8 ozs.)
1 cup light sour cream
1/2 teaspoon pineapple flavoring (optional)
Pour into 6 glass goblets or dessert dishes. Chill one hour or until thickened. Dessert will resemble the consistency of yogurt. Top with toasted coconut flakes and a leaf of fresh pineapple-mint. Serve with a crisp cookie and a small fruit kabob made with fresh pineapple and other tropical fruits threaded on a fancy pick.
Variations: Substitute strawberry or lemon yogurt for the Pina Colada yogurt. For the lemon yogurt, add 1 teaspoon grated lemon rind.

From Lydia’s Recipe File: Lydia E. Harris, M.A., is a home economist and freelance writer who enjoys serving tea to family and friends in Seattle, Wash.

1/2 C. garlic cloves (roast 15 min. at 325 degrees)
3 T olive oil
1/2 C. pine nuts (or walnuts)
4 C. fresh spinach (washed)
1/2 C. sundried tomatoes
1/4 C. water
3/4 teas. salt

Blend all ingredients in food processor. Wonderful on pasta.
This is a good substitute for basil pesto.
submitted by Gayle Cranford, Hermitage, PA - an avid reader