Desserts

Ripe-for-Romance Raspberry 'Cheese' Cake
16 oz. plain nondairy cream cheese (try Tofutti brand)
1 cup sugar
Juice of one whole lemon
Dash of vanilla
1 graham cracker crust
Fresh raspberries or canned cherry pie filling

· Preheat the oven to 350°F.
· Blend together the nondairy cream cheese, sugar, lemon juice, and vanilla and pour into the graham cracker crust. Bake for 60 minutes. Allow to cool.
· Cover the top of the "cheese" cake with the fresh raspberries or cherry pie filling and chill for several hours.

Makes 8 servings

Tempt-Your-Love Truffles

1 cup nondairy whipping cream (try Rich's at Richs.com)
4 Tbsp. margarine, preferably unsalted (try Fleischmann's)
2 tsp. light corn syrup
1 lb. finely chopped semisweet chocolate, plus 12 oz. for dipping
1 cup Dutch-process cocoa powder or confectioner’s sugar, sifted

· In a small saucepan, bring the cream, margarine, and corn syrup to a full boil over medium heat. Turn off the heat. Add 1 lb. of chocolate. Gently swirl the pan to cover the chocolate with cream, but do not stir. Let stand, undisturbed, for 5 minutes.
· Slowly whisk until combined. Transfer the mixture to a large bowl. Refrigerate, stirring every 15 minutes.
· After 45 minutes, the mixture will thicken quickly, so stir every 3 to 5 minutes until thick enough to scoop, 10 to 20 minutes more. Using 2 spoons or a small ice cream scoop, form 1-inch balls. Transfer to a parchment-lined baking sheet. Chill until ready to dip.
· Place the remaining 12 oz. chocolate in the top of a double boiler; stir occasionally until the chocolate melts. Remove from the heat and cool slightly.
· Place cocoa or confectioner’s sugar in a small bowl. Remove the truffle balls from the refrigerator. Using one hand, dip one ball into the melted chocolate, then roll it around in your hand to coat it evenly with just a thin layer of the chocolate, letting any excess drip back into the pan. Place the truffle in the cocoa or confectioner's sugar. With your clean hand, cover the truffle with cocoa. Let sit in the bowl for 20 seconds.
· Lift out the truffle and set it on a clean parchment-lined baking sheet. Repeat with the remaining truffles. Refrigerate 5 minutes to set.
· Store the truffles in an airtight container up to one week at a cool room temperature.

Makes about 4 dozen truffles