PEACH YOGURT PIE with AL ND ELBA AUCE PEACH YOGURT PI WITH """"''''''" D ELBA SAUCE o D ELBA UCE: 2 cupa fr h or froz n .... pb rr 1/3 cup confection ra' ug r 2 TbI lmond flavored Ilqu ur or 1/2 tap. lmond xtract '1 Tbl mon JU optlo OPTIONAL GARNISHE Ught whip toppln Sliced pe ch Aupberrl In a blender or food prccesscr, place peaches, ugar and liqueUr or extracL (If using fresh peaches, del 1 �poon lemon juice.) w Eating oats is the right thing to do. .MCiording to a study published in the J 0UI'1UU oftheAnu!rican MedicalAs­ socUuioft, eating oatmeat and oat bran does lower cholesterol lev ls, aud the optimal amoun of each have been dctermine<1. The newest study' -confirmS the reSults of more than 20 other clinical studies conducted over the past 27 ,years demonstrating a beneficial relationship between oats and cholesterol. It also how I: - By eating 2 ounce (UDCOO ) of oat bran or 3 ounces (uncoo d) of oatmeal every day as part of a , low-fa� low-chelesterol diet, you can lower your total cholesterol by much 10 percent and your LDlr cholesterol by much as 15 percent. . - Oats and 0 t bran have a cbotesterol-lcwertg effect inde­ pendent from that of low-fat, 10 - cholesterol diet. - Daily umption of oats is important; beD study partiQpan stopped cali ts but remained OD the 10 -fat diet, cool terol le returned to here they bad been prior to ddin the Cover and blend until smooth. Fold peach puree into ftened ice milk or yogurt. Spoon into pie crust and freeze until firm. To prepare uce, pI ce raspberries, ugar, li­ queur and lemonjuice ina blendcror food processor. Cover and p until mooth. Strain to remov see . Chill. TO serve, remove pie ,from freezer and let stand 5 minu . Slice pie and top each ning with sauce, a dollop of whipped toppin and additional peache and pberries, if d iled. MOM VACATlO DESSERT tta Mix fir t three ingredient together in a bowl. Fold togelber. Spoon into tarts. 'Top with fresh strawberries or blueberries or any fresh fruit. Can be served imm�· ately. If no� chill tilling and fill tal hortly before serving. cruat 1 eggy u y smoo Add all remaining filIi inJrCdicnts and blend only until mlml. Pour in prepared t COIItUJnae to t 350 F for 30 miD or until the center i set. Combine sour cream, sug r and vanill Spread over pie ao4 bake 10 minutes I L Thni oven off aDd allow cheesecake to cool ith doo ajar for 30 minutes. Remove from the oven and cool. Chill at least 3 bows. Just before mug, melt jelly. Combine half the jelly ·th the pberri and arrange glazed bcrri . in a Ingle layer over the center of • 1bss bJuebenies ith remaining jelly and fill in area to the �rust. The pie hould be covered with glazed fruiL Chill 15 minu before cuttin . 8. Beat cream cheese, juice until ell blended. Fold hipped cream and poon mill Clr-. cuu til t, D rate 'dr. c rainbow' of flah fruit. ArraDF till fruit in a circle begiDllinl with a slice . of tar fruit in the center or a IraW­ berry that has been sliced dJa I, I and fanned. Then add a dJdc 01 ' blueberries, a circle of rupbcrricl ' and a circle of sliced kiwi. You I vary the fruj t to your perdcu1.,. . favorlt or what is available wee. ' 01 e and • t' tbe fruit by misi .: 1/4 0 apricot p� and ' Tbls. of water, then w81'1Din& in .' : uc:epan or microwave and brum- :' ing on the fruiL Retrlserate until I serviDg. " RAINBOW DELIGHT CH�ESECAKE • Ir Ith n fi in Chicago, Ill. were di ided into seven groups. All participan bad high chole terol level (above 24Omg/dl). Six group received eitheroauneal oroatbraninaailyclry eight amo ,0 or three ounces. 1k ventb group erve