This is a dessert that doesn’t taste nearly as weird as it looks.

Thaw 1 sheet frozen puff pastry.  Remove the inner stems from 1 1/2 lbs. Swiss Chard, and roughly chop the leaves.  You can throw out the stems or make dinner with them. Peel, core and cut 1 Fuji apple into 1/4” slices.

Preheat oven to 375F.  Blanch Swiss Chard in a pot of boiling water 15 seconds.  Drain and rinse under cold water.  Squeeze and set aside.

Combine 2/3 cup part skim ricotta cheese with 1/2 cup confectioners’ sugar.  Whisk in 1/2 cup egg substitute and 1/2 cup low-fat milk.  Add chard, 1/3 cup sliced almonds, 1/8 tsp. nutmeg, and, if you like, 1/3 cup dried currents.

Cut pastry sheet in half.  On a floured work surface roll each half into a 10” x 9” rectangle.  Place one piece of puff pastry over an 8” square nonstick baking pan, and press into the sides and bottom.  Spoon in chard mixture and top with apple slices.  Place remaining piece of pastry on top and roll edges to seal.  Brush with egg substitute and sprinkle with 1 Tbs. sliced almonds.

Prick with knife to vent.  Bake 45 minutes.  Cover with foil and bake another 45 minutes.  Cool on wire rack and sprinkle with confectioner’s sugar before serving.  Serves 6.

Take 2 eggs out of the fridge and set them on the counter for about 30 minutes, so they return to room temperature.  Melt 1 stick of butter in the microwave.

Preheat oven to 350 degrees F.  Butter and flour two 8-inch cake pans.

In a large mixing bowl stir together 2 cups sugar, 1 3/4 cups all-purpose flour, 3/4 cups cocoa powder, 1 1/2 tsp. baking soda, 1 1/2 tsp. baking powder, and 1 tsp. salt.  Add eggs, butter, 1 cup whole milk, and 2 tsp. vanilla.  Beat at medium speed for 2-3 minutes, or until it’s smooth.  Boil 1 cup of water.  Stir it into your batter.  The batter will now be kind of thin.  Pour into cake pans and bake 30-35 minutes, or until a toothpick comes out with moist crumbs.  Cool for 10 minutes in the pan, then remove and allow to cool completely before frosting.

To make frosting microwave 1 stick of butter for 10 seconds.  Add to a bowl with 1 lb. confectioners’ suger, 3 Tbs. milk, and 1 tsp. vanilla.  Also, you can add some food coloring for fun.  Mix with an electric mixer at low speed.  If it seems too stiff you can add another tablespoon of milk.

Pulse 8 cream sandwich cookies in a food processor.  (I use Joe-Joe’s, but you can use Oreo’s or whatever.)  Add 4 oz. of cream cheese and blend.  Use a tablespoon or a melon ball-er and to set the cookie balls on a parchment lined baking sheet.  Cover and freeze for an hour.

Pour 1 cup of chocolate chips in a microwave safe bowl and microwave for 1 minute, then stir and microwave again for another 30 seconds.  Take the cookie balls out of the freezer and using a toothpick, dip them in the chocolate.  This process will probably be very messy.  If you don’t care about things being sanitary, do this part with a friend so you can lick chocolate off each other.  Sprinkle with 1 Tbs. powdered sugar to make your truffles look pretty.  Than freeze for another hour.  They should keep for a few weeks in the freezer.

Melt 1/2 cup butter and set aside.  Peel 4 Bartlett pears, then cut into quarters.  Cut out the cores, and then slice crosswise.  Preheat oven to 375F.  Butter and flour an 8-inch cake pan.  Whisk together 2 large eggs, melted butter, and 1/4 cup whole milk.  Whisk in 2/3 cup sugar.  Add 1 1/2 cups self-rising flour, and continue to whisk until smooth.  Stir in pears.  Transfer to pan and sprinkle with 1 Tbs. sugar.  Bake 40 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan, then invert onto a serving plate.  To make it look fancy sprinkle some powdered sugar on top.  Note: You will have more pear than cake.  This is intentional.  Serves 8.

Chop up 6 oz. bittersweet chocolate.  Preaheat oven to 450F.  In a double boiler melt 1 and a half sticks of unsalted butter and chocolate.  Meanwhile, butter 4 6-oz. ramekins and coat with 2 Tbs. cocoa powder.  Transfer to a bakeing sheet and set aside.  Your chocolate should be melted by now.  Remove it from heat.  In a medium bowl whisk together 3 eggs, 3 egg yolks, and 1/3 C. plus 2 Tbs. granulated suger.  Stir in chocolate mixture.  Stir in 1/4 C. all-purpose or cake flour an a tablespoon of cocoa powder.  Do not overmix.  Divide the batter among the ramekins and bake 13 minutes.  Let cool on a wire rack for a minute.  Invert ramekins onto plates and the cakes should slide right out.  If your feeling fancy dust the cakes with confectioners’ sugar.  Serves 4 and takes about 30 minutes.

Take 2 (8 oz.) packages Neufchatel and 2 (8 oz.) packages fat free cream cheeseout of the refrigerator so the can soften.  Crush 10 low-fat graham cracker cookies.  Zest 2 lemons and a lime.  Juice the lime.  Melt 1 Tbsp. light stick butter.  Preahet oven to 350F.  Spray a 10” springform pan with nonstick spray.  Mix cookie crumbs, melted butter and 1 Tbsp. light corn syrup in a small bowl.  Press the mixture into the bottom of the pan and refrigerate.  Whisk 2 c. sour cream, 1/4 c. sugar, and 1 tsp. vanilla extract together in a small bowl.  Refrigerate.  With an electric mixture on medium speed, beat the cheeses together in a large bowl for 3 minutes, or untill smooth.  Gradually and in 1 1/4 c. sugar, and beat another 2 minutes.  Beat in2 large eggs. Then beat in 2 large egg whites, the lemon zest, the lime zest and juice and1/2 tsp. vanilla extract.  Once it is blended, take the crust out of the refrigerator and pour the batter on it.  Bake untill the edge is set and the center is jiggly, 55-60 minutes.  Cool in the pan on a rake for 15 minutes.  Take the topping out of the refrigerator and spoon it over the cake.  Smooth it out.  Let it cool completely.  Serve right away, or cover and refrigerate for 6 hours, then wrap in foil and freeze.  It should keep for 2 months.  When you are ready to serve it, just thaw it in the refrigerator overnight.

Cut an Oreo, (or whatever supermarket brand you like, Doublestuff style works best) down the middle so that you have two cookies with cream on top.  Place some raspberries on top.  Give them a fancy French name to impress your friends.