Forget dinner! Let’s skip right to dessert with this lovely, creamy dessert from Linda Eckhardt of the Silver Cloud Diet! Berries are in season right now – this is the time to enjoy them, too!

Coeur à la Crème with Raspberry Sauce


8 ounces mascarpone cheese, softened
1 1/4 cups heavy cream (“Mom” prefers organic)
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon Chambord
1 packet Stevia

For Raspberry Sauce:
1 pint fresh raspberries
1 teaspoon fresh lemon juice

Fresh raspberries
Mint leaves


Cut a piece of cheesecloth into four 6-inch squares. Dampen and wring out lightly. Press one square into each of four perforated heart-shaped ceramic molds and set aside.

In the bowl of an electric mixer, whip the mascarpone cheese, 1/4 cup of the cream, the vanilla, the 1 tablespoon lemon juice and the Chambord until thoroughly blended. Refrigerate.

In a small bowl, whip the remaining 1 cup cream and sweetener until the cream forms stiff peaks. With a rubber spatula, fold the whipped cream into the chilled cheese mixture in three batches. Spoon the finished mixture into the prepared molds and fold the edges of the cheesecloth over the tops. Lightly tap at the bottoms of the molds on the counter to remove and air spaces between the mixture and the molds. Refrigerate on a tray or baking sheet a minimum of 2 to 3 hours.

Meanwhile, make raspberry sauce:

In a blender or food processor, purée the raspberries, 1 teaspoon lemon juice. Taste the sauce for sweetness and add sweetener only if necessary. Refrigerate.
To serve, turn hearts out onto dessert plates and carefully lift off cheese cloth. Drizzle with raspberry sauce and serve to great accolades.

*Recipe courtesy of Linda Eckhardt of the Silver Cloud Diet. Please visit The Silver Cloud Diet for more delightfully simple and healthy recipes!*

Asian spices paired with cool, refreshing mango – this fabulous salad by Laura Klein found on is a delightful summer dish!

Spicy Asian Mango Salad



1 red and yellow bell pepper, stem, seeds, veins removed julienned
2 carrots, peeled and julienned
1/2 head of green cabbage
1/2 head of purple cabbage
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
2- 3 green onions, green parts sliced thin for garnish
1/2 mango peeled and sliced
2 tablespoons chopped toasted peanuts for garnish

Spicy Citrus Vinaigrette

1 small orange
1 lime
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
1 1/2 tablespoons of grated fresh ginger
1 garlic cloves
1 teaspoon of red-pepper flakes
1/4 teaspoon coarse salt
Watch the Spicy Asian Salad video


Zest and juice the lime and the orange and put into medium bowl. Add the remaining ingredients and whisk until combined. Adjust seasoning if necessary.

In a large bowl toss: bell peppers, carrots, cabbage, cilantro, mint and green onions with vinaigrette. Put salad into a large serving bowl and neatly lay cut mango across the top of the salad. Sprinkle salad with chopped peanuts and serve.