Stoberi Tee Rah Mee Soo

1/2 cup part-skim ricotta cheese (or mascarpone)
3 Tbs fat-free cream cheese (or philly cream)
2 Tbsp powdered sugar 1/2 tsp orange zest
3/4 cup lite whipped topping(or Kraft whipping cream)
2 cups strawberries, hulled and sliced (reserve some for garnish)
3 Tbs sugar
2 Tbs orange juice
3 oz ladyfinger sponges, separated

Blitz ricotta, cream cheese, confectioners sugar and orange zest. Transfer to a medium bowl and fold in whipped topping.In same food processor (no need to clean), purée 1 cup of sliced strawberries, the granulated sugar and orange juice.
Spoon the strawberry purée into a trifle bowl. Top with ladyfinger halves. Spoon a layer of purée over ladyfingers. Top with half the sliced strawberries then half the cheese mixture. Top with remaining ladyfingers. Spoon on remaining purée, berries and cheese mixture.
Cover the dish with plastic wrap and refrigerate overnight. Garnish with strawberries and orange rind.

Clam Chowder

1 can of Pacific clams (or boil fresh clams, remove the shells and use the stock)
1 3/4 cup seafood stock
1 3/4 cup half and half ( equal parts cream and milk OR 7/8 cup milk + 1 ½ tablespoons butter or margarine )
3 cup water
1 tbs soy sauce
2 sausages, diced
2 cloves garlic, crushed
3 tb butter
1 tsp Basil
1 onion, sliced
1/2 cup parsley
3 potatoes, diced
2 stalks celery, chopped
1 tsp thyme
Salt and pepper.

Combine clams, stock and water; bring to a boil.Meanwhile, chop meat sausages. In butter, fry sausages with onions, until onions turn slightly translucent. Add potatoes, celery and clam broth; simmer 20 minutes. Stir in herbs and seasonings. Heat through. Serve hot.