1 cup mashed fresh Ontario Fruit (peeled peaches, apricots, strawberries, raspberries, blueberries or a mixture)
1 cup plain yogurt
2 tbsp. Ontario Honey

If using berries, run through a sieve to remove the seeds. Mix the yogurt with the fruit. Add some honey if a sweeter flavour is desired. Place in six popsicle molds and freeze.

5 cups Ontario Rhubarb, chopped
1/2 cup liquid honey
1 tbsp all purpose flour
1 tsp cinnamon
1/2 tsp ground ginger

Topping:

1 1/2 cups large-flake rolled oats
1/3 cup brown sugar
1/3 cup liquid honey
1/4 melted butter
1 tsp cinnamon
1/2 tsp salt

In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger. Spoon into greased 8 cup baking

pan. In same mixing bowl mix up topping and sprinkle evenly over rhubarb.

Bake at 375 degrees for 40 to 45 minutes or until fruit is tender and topping is browned.

****Rhubarb is high in fibre.****

1 pkg vanilla pudding
1 pkg. strawberry gelatin
2 cups water
1 tsp. lemon juice
1 12 cup whipped topping
1 cup fresh sliced Strawberries
1 baked 9 inch pie shell

Combine pudding, gelatin, water and lemon juice in a saucepan; cook and stir over medium heat until mxiture comes to a boil.

Pour into a bowl and chill until thickened. Fold in whipped topping, blending well. Stir in strawberries.

Pour into pie shell and chill until set, 1-2 hours. Garnish with additional whipped topping and strawberries.

6 cups Ontario Peaches peeled and sliced
2 cups Ontario Blueberries
1/3 cup brown sugar, packed
2 tbsp flour
2 tsp. cinnamon

Topping

1 cup rolled oats
1/4 cup brown sugar, packed
1 tsp. cinnamon
3 tbsp. soft butter

In a 8 cup baking dish, combine peaches and blueberries. In a smaller bowl combine sugar, flour and cinnamon.  Add this to the fruit and toss to mix.

Combine oats, sugar and cinnamon.  With pastry blender or two knives cut butter until crumbly.  Sprinkle over top of mixture.

Bake in preheated 350 F oven for 25 minutes, until mixture is bubbling and fruit is barely tender.

Serve warm or cold.

1 Ontario Beet, cooked, peeled and chopped
12 oz of cream cheese, softened
3 tbsp chopped, fresh Ontario Dill
6 large flour tortillas (plain or flavored)
2 ears fresh Ontario Corn, husked, cooked and kernels removed
1 cup snow peas, chopped
2 cups bean sprouts
1 bunch fresh Ontario Coriander, washed drained and stems removed

In a food processor add beet (can also be left in strips), cream cheese and dill.  Combine until smooth.

Lay out tortillas and spread evenly with cream cheese mixture to edges.  Make even rows of corn, snow peas, bean sprouts and coriander on cheese.  Leave approximately 2 inches uncovered at the top of the tortilla. Press toppings lightly to cream cheese mixture and roll up snugly.

To serve, slice diagonally and fasten each slice with a toothpick.

1 cup flour
2 tsp. baking powder
1 cup white sugar
1 cup Fresh Ontario Raspberries
1/2 cup milk
1 cup brown sugar
2 cups boiling water
2 tbsp. butter

Preheat oven to 350 F. Mix the flour, baking powder, white sugar, raspberries and milk together. Place this mixture in a casserole dish. Combine brown sugar, water and butter. Stir and pour over the batter in the casserole dish. Bake approximately 35 to 45 minutes or until brown.

4 medium Ontario Potatoes, peeled and cubed
3/4 cup Ontario Onion, chopped
1 small carrot, chopped
1/4 cup celery, chopped
1 1/2 cups chicken broth
3 tbsp. butter, cubed
3 tbsp. all purpose flour
2 1/2 cups milk
1 tbsp. fresh minced Ontario Parsley
3/4 tsp. salt
1/2 tsp. pepper
1 cup (4 oz) shredded Swiss cheese

In a large saucepan combine the potato, onion, carrot, celery and broth. Bring to a boil. Reduce heat, cover and simmer for 12 to 15 minutes or until vegetables are tender. Lightly mash vegetables. Meanwhile in a small saucepan, melt butter and then stir in flour until smooth. Gradually stir in milk. Bring to a boil, cook and stir for two minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat and stir in cheese until melted.