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    • Jessie Suh

      In this vegetable lasagna, noodles are layered with sliced eggplant and zucchini and a ricotta “custard” made with ricotta and eggs. You can use reduced-fat versions of mozzarella and ricotta in this dish without sacrificing flavor.

    • Debbie Benish

      Sponsored by: Masters Collection® Makes 5 to 6 servings in 5-ounce glasses 5 large egg yolks 2 shots hot espresso coffee 2 tablespoons sugar 1 teaspoon vanilla 8 ounces dark chocolate, melted Meringue 4 large egg whites 1/4 cup sugar 3/4 cup heavy cream, whipped to soft peaks Whipped cream for garnish Beat the yolks with the espresso, sugar, and vanilla until a mousse-like foam is achieved, 10 to 15 minutes. Stir in the melted chocolate. Set aside while preparing the meringue. In a clean bowl...

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