Pork Roast with Raspberry Sauce

3-4 lb. rolled boneless pork loin roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. sage

Sauce:
12 oz frozen raspberries, thawed
3/4 c. sugar
1/2 c. vinegar
1/4 tsp. cloves
1/4 tsp.  ginger
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbsp. lemon juice
1 tbsp butter or margarine

Sprinkle roast with salt, pepper, and sage. Place roast on rack in shallow pan. Bake at 325 for 1 1/2 to 2 hours, or 160 on meat thermometer. Drain raspberries; reserve liquid, adding water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, and spices in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Blend cornstarch and remaining 1/4 c liquid; add to saucepan. Cook over medium heat, stirring constantly, 1 min. or until thickened. Stir in berries, lemon juice, and butter. Place roast on platter; serve with sauce.
Note: I usually halve the sauce since it makes a lot.

Mango Apricot Smoothie

• 1 cup plain almond or soy milk
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon pure vanilla extract
• 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 cups)
• 6 apricots, peeled, pitted, and chopped (about 2 cups)
• 8 ice cubes
• lemon peel twists, for garnish

Directions

1.

Place the soy milk, lemon juice, vanilla extract, mangoes, and apricots in a blender. Process 8 seconds. Add the ice cubes and process 6 to 8 seconds more, until smooth. Pour into tall glasses, garnish with lemon if desired, and serve immediately.

French Chocolate Mousse

French Chocolate Mousse
Serves 6
200g dark chocolate, melted
6 eggs
pinch of salt

Separate eggs. Add salt into whites and whip until firm. Beat yolks, add chocolate little by little to yolks, mixing well. Incorporate 1/3 of the egg whites into yolk mixture, delicately. Progressively add the rest without making the egg whites fall. Put in the fridge for 3 hours minimum.