This light and airy dessert, garnished simply with sweetened Greek yogurt and fruit, is perfect after a healthy dinner. Low in fat and high in protein, Greek yogurt is a great option wherever you would use whipped cream.

Pavlova Napoleon
4 egg whites, at room temperature
1 cup sugar
1 ½ tablespoons cornstarch
2 teaspoons white vinegar
1 cup Greek-style yogurt
1 tablespoon honey or agave syrup, for garnish
¼ pineapple, sliced
1 mango, sliced
1 pint raspberries

Preheat oven to 275°F. In large bowl, whip egg whites with electric hand mixer on medium speed until white and frothy. Turn mixer to high speed and add in sugar, a little bit at a time, whipping until mixture is thick and glossy, with medium stiff peaks, but not dry. Fold in cornstarch and vinegar. Spoon 12 small rounds onto parchment-lined baking sheet. Reduce heat to 225°F and bake for 45-55 minutes. Turn off oven, and cool in oven for 1 hour.
To serve, place a dollop of yogurt in the centre of each of 6 pavlova rounds, layer with fruit, top each with another pavlova round and more yogurt and fruit. Drizzle with honey or agave to garnish. Serves 6.

½ cup butter, at room temperature
½ cup sugar
2 eggs, at room temperature
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch coarse salt
¾ cup sour cream, at room temperature
1 cup peaches, fresh, peeled and sliced

Streusel
¼ cup brown sugar
½ cup sugar
¼ cup butter, melted
½ cup all-purpose flour
3 tablespoons large flake oats
1 teaspoon cinnamon
½ teaspoon coarse salt

For cake, using stand mixer or electric hand mixer, cream butter and sugar. Add in eggs, one at a time, scraping down bowl after each addition. In medium bowl mix together flour, baking powder, baking soda and salt. With mixer on low speed, alternate dry ingredients and sour cream, being careful not to overmix.
For streusel, in medium bowl, mix sugars into melted butter. Stir in flour, oats, cinnamon and salt, set aside.
Preheat oven to 350°F. Grease 10-inch cake pan. Spoon two-thirds of cake batter into prepared pan. Lay peach slices on top. Crumble half streusel mix in large chunks over peaches. Dollop remaining cake batter over top. Crumble remaining streusel in large chunks over the surface. Bake for approximately 1 hour or until tester comes out clean. Allow to cool completely before serving. Serves 8-10.

1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 Granny Smith apples, peeled,
 cored and chopped
2 eggs
1 cup plain low-fat yogurt
½ cup unsweetened applesauce

Hemp heart topping
½ cup hemp hearts
¼ cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350°F. Line or lightly grease muffin tin.
For hemp heart topping: In small bowl, stir together all ingredients. Set aside.
In large bowl, combine flours, sugar, baking soda, salt and cinnamon. Add apples, tossing to coat. In small bowl combine eggs, yogurt and applesauce; stir together. Using spoon, stir wet ingredients into dry, being careful not to overmix. Spoon batter into muffin tin and top generously with hemp heart topping. Bake for 20-25 minutes. Allow to cool before serving. Makes 12 muffins.

4 eggs
1 ⅔ cups sugar
1 ½ cups buttermilk
1 ½ cups sour cream
¾ cup cocoa powder
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups grated beets
1 ¼ cups butter, melted

Ganache
3 cups heavy whipping cream
4 cups (1 ½ lbs) good-quality dark chocolate, chopped

Preheat oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with rounds of parchment paper. In stand mixer fitted with paddle attachment, beat eggs with sugar for 5 minutes, until pale yellow in colour. On low speed, mix in buttermilk and sour cream. In large bowl, sift together cocoa, flour, baking soda, baking powder and salt. Stir wet ingredients into dry; fold in beets and melted butter. Divide batter between prepared pans. Bake for 30-40 minutes or until tester comes out clean. Allow cakes to cool completely before removing from pans.
For ganache, place chopped chocolate in large bowl. In small saucepan over medium heat bring whipping cream to boil. Pour over chocolate and allow to sit for two minutes. Whisk until smooth. Allow to cool to room temperature.
To assemble cake, level the layers with a serrated knife, if necessary. Place the bottom layer on a cake stand or plate. Spread 1 cup room-temperature ganache on the bottom layer. Place the second layer on top and spread 1 cup ganache on top. Top with the third layer and smooth the ganache over the top and sides. Refrigerate until set. Allow cake to come to room temperature before serving. Serves 12.
To make your cake more stable when decorating, put it in the refrigerator for half an hour after you fill and stack the layers.

1 cup large flake oats
¾ cup all-purpose flour
½ cup brown sugar, packed
¼ cup sugar
½ teaspoon salt
½ cup butter, melted
4 pounds pears, peeled, cored and sliced
1 cup fresh or frozen cranberries
1 teaspoon cinnamon
Juice of ½ lemon (about 1 ½ teaspoons)

Preheat oven to 350°F. In large bowl, mix together oats, flour, brown sugar, sugar and salt. Stir in melted butter. Mix well to combine. In a 9×13-inch pan toss pears, cranberries, cinnamon and lemon juice. Top with oat mixture. Bake for 1 hour and 15 minutes. Serve warm or at room temperature. Serves 8-10.

2 tablespoons extra virgin olive oil
6 yellow onions (about 3 pounds), thinly sliced
1 tablespoon chopped fresh thyme
7 cups vegetable stock
Coarse salt and freshly ground pepper, to taste
8 slices baguette, toasted
1 cup grated Swiss cheese
½ cup grated Parmesan cheese

In large heavy-bottomed pot over medium-low heat, cook onions in olive oil for 45-60 minutes, until caramelized. Add thyme and stock and simmer for 30 minutes to develop flavours. Season with salt and pepper.
Preheat broiler. Divide soup between 4 ovenproof bowls, top each with 2 slices of toasted baguette and one quarter of the cheese. Broil until cheese is melted and golden brown in spots. 
Serve immediately. Serves 4.

½ cup wild rice, soaked in 2 cups of water overnight, drained and rinsed
2 yellow onions, chopped
½ butternut squash, chopped
2 tablespoons extra-virgin olive oil
½ teaspoon ground sage
½ teaspoon dried thyme
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 pounds ground turkey
1 cup white breadcrumbs
2 eggs
½ cup ketchup
½ cup unsweetened applesauce
1 cup dried cranberries

Apple glaze
1 ½ cups chicken stock
1 ½ cups unsweetened applesauce
5 tablespoons brown sugar
Coarse salt and freshly ground pepper, to taste

For glaze, in small pot over medium-high heat, combine all ingredients. Cook until reduced in volume by half; set aside.
In large sauté pan over medium-low heat, cook onion and butternut squash in olive oil for 8-10 minutes or until onions are translucent. Add sage, thyme, salt and pepper; set aside to cool.
Preheat oven to 350°F. In large bowl, combine turkey with wild rice, cooled squash and onions, breadcrumbs, eggs, ketchup, applesauce and cranberries. Mix well. Place in large loaf pan and cover with ½ cup glaze. Place loaf pan on baking sheet and bake for 1 hour and 15 minutes to 
1 ½ hours, topping with another ½ cup glaze halfway through cooking time and rotating pan for even browning. Cook to internal temperature of 165°F. Remove from oven and let rest 15 minutes. Serve with leftover glaze. Serves 8.

½ pound butter, plus extra for greasing pan
½ pound good-quality dark chocolate, chopped
4 eggs
2 cups brown sugar
½ teaspoon salt
2 cups all-purpose flour

German chocolate topping
2 (10-ounce) cans sweetened condensed milk
3 cups shredded sweetened coconut
2 cups pecans, coarsely chopped

Preheat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment paper. Over double boiler with simmering water, melt chocolate and butter together. Remove from heat, whisk in eggs, then sugar, salt and flour. Spread into prepared pan. Bake for 30-40 minutes until toothpick comes out clean.
Preheat broiler. In medium bowl, mix topping ingredients. Carefully spread topping over surface of baked brownie. Place under broiler for 3-5 minutes, watching closely the whole time and rotating pan for even browning. Allow to cool completely before cutting. Makes 20.

2 tablespoons canola oil
6 bone-in chicken thighs
2 carrots, diced
3 ribs celery, chopped
1 large yellow onion, chopped
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup dried apricots, thinly sliced
1 cup brown lentils, rinsed well
4 cups chicken stock
Coarse salt and freshly ground pepper, to taste

In large Dutch oven over medium-high heat, heat oil and brown chicken pieces on all sides; remove to large plate. Lower heat to medium, add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger and spices and cook for 5 more minutes. Return chicken and its accumulated juices to Dutch oven. Add apricots, lentils and stock and bring to a simmer. Cover and cook over low heat for approximately 1 hour, until lentils are tender and chicken cooked through. Serves 6.