1. Arrange the fruit in a mold or shallow bowl. Place juice, sea salt and agar agar in a saucepan.
2. If using agar bars, break or cut into 1 inch pieces before adding to the juice.
3. Bring to a boil, reduce flame to medium low and simmer 15 minutes for bars or 5 to 8 minutes for flakes.
4. Stir occasionally until dissolved.
5. Pour over the fruit. Let set in a cool place or chill in the refrigerator for 1 to 2 hours until firm.

1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
5. Place the lids on the popsicle molds and place them in the freezer.
6. Freeze them for several hours or until the juice is frozen.
7. Remove them from the freezer and gently pull the popsicles out.

1. Using a serrated knife, cut 14 slices ([q:1/4]-inch thick) from the pound cake. Return the remaining cake to the freezer for another use. Spread 7 of the slices with jelly. Top with plain slices. Trim off and discard crusts.
2. Using a [q:1 1/4]-inch star cookie cutter, cut a star from four of the pound cake sandwiches. Set stars aside.
3. Cut sandwich trimmings and remaining whole sandwiches into [q:3/4]-inch squares.
4. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and [q:1 1/2] containers yogurt, dividing equally. Top with the remaining cake squares and blueberries.
5. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.

1. Place all ingredients in blender. Blend until smooth and creamy. Enjoy!

1. Combine mango, blueberries, honeydew, pineapple, and grapes in a large bowl.
2. Stir orange zest, orange juice, and lemon juice in a small bowl. Pour over fruit.
3. Toss gently to blend. Cover and refrigerate until ready to serve.
4. Right before serving, whisk honey and lime juice together in a small bowl. Pour over salad and toss to blend.
5. Serve salad in glass dishes.

To make the coconut tartlets:

1. Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
2. Spoon the mixture into greased mini muffin tins.
3. Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
4. Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are browned. (Be careful not to over bake them.)
5. Let them cool for a couple of minutes on a wire rack.
6. Gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
7. Let them cool completely on a wire rack.
8. Store the macaroon tart shells in a sealed container.

Note: They can be made in advance.

To assemble the tartlets:

1. Spoon homemade whipped cream into the coconut macaroons and top each tartlet with desired amount of blueberries. Garnish with toasted coconut if desired.

1. Combine chia seeds and water in a small bowl. Set aside and let soak for 10 minutes.
2. Meanwhile, mash blueberries in a small pan with a potato masher or large spoon. Add lemon juice and honey and simmer mixture over medium-high heat for 5 minutes.
3. Remove pan from heat. Whisk in vanilla extract, if using, and chia seeds until mixture is well combined.
4. Transfer jam to an airtight container. Store in the fridge and enjoy within one week.

1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
6. Garnish with a few whole blueberries & chopped pineapple, if desired.

1. Pour all ingredients into blender and blend until smooth.
2. Pour into pop molds and freeze until hard.