1. In a small bowl stir together the low-fat milk and cornstarch until blended and smooth.
2. In a small heavy-bottomed saucepan set over medium heat whisk the brown sugar, cocoa powder, and evaporated milk, stirring until mixture comes to a boil. Whisk in the espresso powder. Stir cornstarch mixture again and whisk into espresso mixture. Return to a boil, whisking, then remove from heat.
3. Add vanilla, a pinch of salt, and 1 ounce of chocolate to saucepan, stirring. Set saucepan in a large bowl of ice water to cool, whisking frequently.
4. Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Makes 4 servings (serving size: [q:1/2] cup).

1. Combine flours, salt, and ground ginger in small bowl. Whisk to combine.
2. In separate large bowl or stand mixer, cream butter until light and fluffy. Add sugar and mix again. Add dry ingredients and mix until just combined and crumbly. Stir in crystallized ginger by hand and turn dough out onto a floured work surface. Knead dough just once or twice to bring it together, gather it into a ball, and flatten into a disk 1-inch thick. Wrap in plastic and refrigerate for 15 minutes.
3. Preheat oven to 350°. Line a baking sheet with parchment paper. Roll dough out to a [q:1/4]-inch thickness on lightly floured surface. Cut into whatever shapes you desire. Imprint a design using a cookie stamp if you like and place on baking sheet.
4. Freeze for 10 minutes and then bake for about 10 minutes, or until cookies are beginning to brown on the bottom. Baking time varies depending on size of cookies, taking less time for smaller cookies.

1. Preheat oven to 400º. Lightly grease a deep ovenproof dish with butter.
2. Cover bottom of dish with sliced apple. Sprinkle with sugar. Cover with blackberries, leaving at least 1 inch at top of dish.
3. Mix together rolled oats and ground almonds. Spread on top of fruit. Sprinkle ground flaxseeds over. Scatter flaked almonds over. Drizzle with honey and dot with chilled butter.
4. Bake for 20 to 30 minutes until nuts are golden.

1. Using small ice cream scoop, scoop out rounds of melon. Place melon on plate or baking sheet and store in freezer while you prepare remainder of fruits and toppings.
2. In small bowl, toss together pineapple cubes and blueberries. Stir in yogurt. Set aside.
3. Cut bananas in half, crosswise. Cut each half in half again, lengthwise. Place 2 banana pieces in bottom of 4 small bowls.
4. Top with scoops of melon from freezer. Spoon pineapple mixture over melon.
5. Drizzle evenly with honey, if using. Sprinkle each serving evenly with cereal.

1. Preheat oven to 350. Coat a loaf pan with cooking spray.
2. Cut dates into small pieces and place in a small bowl. Dissolve soda in hot water and pour over dates. Let cool.
3. In a large mixing bowl, cream butter and sugar. Add egg and beat well.
4. Add date mixture, flour, nuts salt, and vanilla. Stir to mix well.
5. Bake for one hour or until toothpick inserted in the middle comes out clean. Cool in pan on wire rack for 30 minutes. Turn out onto a serving plate and cut into slices.

Caramel

1. Place white sugar in a wide pan and stir over medium heat for 8 to 12 minutes until the sugar is nicely melted and has a medium-brown color.
2. Once your caramel is done, immediately pour the caramel into baking mold. Move mold around so caramel covers the sides.
3. Let it cool. As the caramel cools, it will become hard. This is ok.

Flan

1. Using a blender, pour one can of the condensed milk, one can of evaporated milk and 5 eggs and cream cheese and blend for 10 seconds then pour into a large bowl.
2. Repeat the same procedure with the remaining eggs, milk, sugar and vanilla, blend for 10 seconds, pour with the first blended batch.
3. Add orange rind, and mix with a spoon.
4. Gently pour milk preparation on top of the hard caramel.
5. Place the mold with the flan mix into a larger mold containing enough hot water to reach about two thirds up the sides of the mold. Bake for about an hour minutes or until flan is done.
6. Remove from oven and let it cool for at least an hour. Once flan is cool, you can place it in your refrigerator.
7. [q:1/2] hour before ready to serve, take flan out of refrigerator, just before to present it to your guests put a plate on top of flan and quickly invert plate, with a spoon scrape caramel and pour on top of flan.