Fruit Pizza

1 cup flour
1/2 cup confectioner's sugar
1/2 cup melted butter
1 (8oz) package cream cheese
1/2 cup sugar
2 1/2 cups sliced strawberries
4 ripe kiwis, peeled and sliced
1 cup assorted berries (raspberries, blackberries etc)
1 package Junket Strawberry Danish Dessert Mix
water

Preheat oven to 350 degrees. In a medium bowl, mix together
the flour and confectioner's sugar. Stir in melted butter.
Press the mixture evenly into a 12 inch pizza pan. Bake in
oven for 15 minutes. Let cool. In a small bowl, beat together
the cream cheese and sugar until smooth. Spread over cooled
crust. Arrange strawberries over cream cheese layer. Combine
the danish mix and water accoring to directions in a small saucepan. Bring to a
boil, stirring frequently. Boil and stir 1 minute. Pour
mixture over fruit layer. Chill before serving.

Flourless Chocolate Cake

3 TBSP egg replacer with 1 cup water(Ener-G)
1 cup rich, dark cocoa (16% cocoa or more)
1/2 cup margerine, melted and cooled slightly
1 1/4 cups granulated sugar

Preheat the oven to 325 degrees.

Mix egg substitute, until thouroghly mixed. Melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa. Add the sugar and cocoa and beat in. Slowly add in the melted margerine while still mixing ingreients. Continue beating until mixed. Scrape the batter into the pan.

Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Top with raspberry sauce, or even just sprinkle with powered sugar.