Frozen Dessert

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.

Some cooks may prefer the convenience of substituting dried egg whites for the fresh ones called for in the following recipe. (This will eliminate having to find a use for the yolks.) Dried egg whites are increasingly available in supermarkets or by mail order. Here, you will need 1/4 cup dried egg whites, reconstituted by stirring 3/4 cup lukewarm water into them as package instructions indicate.

A pretty, pale pink sorbet enhanced with a splash of Champagne.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

Popsicle molds are sold at some drugstores and department stores.

This recipe was created to accompany Lemon Rhubarb Cake Roll. .

The graham cracker crunch topping is delicious on its own, but combined with ripe peaches, cinnamon syrup and ice cream, it makes for positively addictive sundaes.

Festive and pretty, this do-ahead dessert is a boon for busy hosts.

If you have an extra minute, garnish the pie with chocolate shavings and cookie halves.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

Only half of the praline is used in the dessert; the rest will make a nice topping for ice cream, frozen yogurt or stewed fruit.

(GLACES AUX TROIS PARFUMS) These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.