_dining & entertainment—

A Natural With Fruits Yogurt Summer Desserts

By FLORENCE L.D. HEAL Yogurt, with its smooth texture and versatility, provides the principal ingredient for a variety of cool, tasty, hot weather desserts. Here are several making use of this nutritious dairy product: BLACKBERRY YOGURTCREAM DESSERT 1 pint (3Ms cups) fresh raspberries or blackberries 4 ounces cream cheese 1 cup plain yogurt 4 cup honey 2 egg yolks 2 tablespoons vodka 2 tablespoons lemon juice 2 egg whites 2 cups heavy cream 16 small macaroons or whole walnuts 16 walnut halves Set aside 16 berries for garnish; strain remaining berries through fine sieve to remove seeds. Blend strained berries, cream cheese, yogurt, honey, egg yolks, vodka, and lemon juice.

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Stir until smooth and / creamy. Beat egg whites j until soft freaks form. Beat 1 cream until stiff. Fold both ' into berry mixture. Spoon into four individual dessert dishes, chill until set. Just before serving garnish each with macaroons or almonds, walnut halves, and reserved berries. Yield, four servings. CHERRY YOGURT DESSERT 1 pound fresh cherries ( pits removed ) 4 cup honey 4 cup kirsch 1 tablespoon lemon juice 2 cups plain yogurt 1 cup whipping cream 1 teaspoon vanillp Combine cherries with about 4 cup honey, kirsch, and lemon juice. Chill 15 minutes. Blend yogurt with remaining honey. Beat cream until stiff; stir in vanilla. Remove 2 tablespoons whipped cream; reserve for use as garnish. Fold remainder into sweetened yogurt. Alternate layers of cherries and yogurt-cream mixture in tall parfait glasses. Garnish each with reserved whipped cream. Serve at once. Yield, four servings. . once. neiQ, iour servings.

\PLAIN SKIM MILK j YOGURT DESSERT / 1 cup plain skim milk yogurt 3 tablespoons lemon juice 4 dry white wine

Grated rind of 4 lemon 1 teaspoon vanilla Artificial sweetener to taste 1 envelope unflavored gelatin 4 cup cold water 3 egg whites Blend together yogurt, lemon juice, wine, lemon rind, and vanilla. Add sweetener to taste. Soak gelatin in cold water; place over low heat. Dissolve, stirring constantly. Fold into yogurt mixture; cool until thickened but not set. Beat egg whites until stiff peaks form. Fold into yogurt mixture. Divide among four dessert dishes , refrigerate until set. Garnish with a sprig of mint. FROZEN MELBA YOGURT 1 pound ripe peaches 4 pint ripe strawberries, sliced 4 cup sugar 1 quart plain yogurt Peel, halve, and pit peaches; coarsely chop. Add berries and sugar; stir to mix. Let stand at room temperature until sugar dissolves and mixture is juicy. Stir in yogurt. Chill well in freezer but do not freeze ; serve or freeze until firm and let stand at room temperature 15 to 20 minutes before serving Yield, about 14 quarts. > YOGURT CHEESE PIE Crust: 14 cup graham-cracker \ crumbs 4 cup sugar Filling: 12 ounces ricotta 14 cup plain yogurt 4 cup softened butter or oleo 1 teaspoon cinnamon 3 tablespoons vanilla extract Combine crust ingredients; press evenly into 9 inch pie plate. Bake at 375 degree oven five minutes Cool. Beat cheese well Add yogurt a little at a time; mix well. Stir in honey and vanilla. Pour into pie shell ; refrigerate at least 24 hours before serving. Yield, eight servings. Florence L.D. Heal of Cape May is a former supervisor of home economics for the State of New Jersey. Identification Tags for Tots j OCEAN CITY - This family resort will once again provide "tot tags" free to visiting families. The bands, which fit . around a child's wrist, provide identification should a youngster become lost The tags are available at city information centers on the 9th Street Causeway. Music Pier. Boardwalk and Moorlyn Terrace and 46th Street and West Ave.

WitAtf i 0 Lunch Served From Noon d |2 Dinner 5-9 0 g NEW RAW BAR $ | 522-6336 H Y) Go West on Burk. Wildwood Free Parking, Come by Boat jA jrW i "T™ fi !S[ *-• ' I SEAFOOD S* m | / restaurant™ Breakfast: Mon. - Fri. 8-12 S5 Sat & Sun. 8*1 J" ■■ Lunch: 12-4 Si ■■ Dinner: Mon . Fri. 4-10 >fi! «■ Sun. 2-10 |W ■S 886-1595 SSjSB At Junction of Rt. 9 & 47 Rio Grande. 3 Across From Rio Mall Open 7 Days 2

f A Seashore Salad Bar (Circle Mall) 21st & Dune Drive. Avalon. N.J. C Cool off with a Crisp Salad ^ Large Selection of Fresh Vegetables ^ i-r „ ALL YOU CAN EAT . . J&Jf? SALAD BAR t Stot - - At Affordable Prices ^ | Home-Style Soups A • OUR 26TH YEAR • DRAGON HOUSE lib CHINESE e RESTAURANT OPEN FROM 4 P.M. TO 1 A.M. DAILY ^ Famous Throughout The Shore For The Very Finest In Chinese Cuisine FREE PARKING m Dragon House lot on Lincoln Ave between Pacific & Nj w v Serving Cantonese • Mandarin • Stecbuan Food CORNER PACIFIC & LINCOLN AVES. W1L0W000. N.J. 522 2320 VV 'x v / ,i~- Co-Sponsored By X I- * - r^i 1^1 TOP 40 MUSIC EVERY SUN., TUES., & THURS. NIGHTS STARTING JULY 14! AT WILDWOOD CONVENTION HALL BURK AVENUE & THE BOARDWALK AGES 13-16: 6:00 to 8:30 P.M. AGES 17 & OVER: 9:00 to 11:30 P.M. ADMISSION: $5.00 Per Person ADVANCE TICKETS ON SALE A T

Wildwood Conura Hon Hall Tick el Office Burk Avenue A Boardwalk 10-2 Daily

Suncoatl Tours. Inc. 640/ Ocean Ainu* Wildwood Crest 9-5 Dally

Krown Records Rio Mall Rio Grande

Mark 'a Fine Cigars 8th & Central Am Ocean Qry

Keene's Kite hen Baythore A Ferry Rd North Cape May. NJ

Polly s Place 9637 3rd Aw S tone Harbor

Trading Poet 42nd A Landis Ave Sea Isle Qry

FOR TRANSPORT A TION AND MORE INFORM A TION Call DANCETIME U.S.A. 729-6533 NO ALCOHOLIC BEVERAGES PERMITTED DRESS CODE