Chocolate Cream Mousse
(NC)-Serve this easy and delicious dessert to your guests this summer. Try one of the new Hamilton Beach Wave-Action system blenders to achieve the smoothest results.

Ingredients:

1 tsp vanilla (5 ml)
2 tbsp sugar (30 ml)
1 cup mini-chocolate chips (250 ml)
3/4 cup milk (175 ml)
3-ounce package cream cheese, cut into cubes (85 g)

Caramel Chocolate Ice Cream Waffle
(NC)-Wrap up your meal (or have a very special breakfast) with this classic caramel and chocolate combination, highlighted in an open-faced ice cream sandwich. For even more tips and recipes, visit www.presidentschoice.ca.

 Prep time: 5 minutes.

Cook time: 5 minutes

Makes 4 servings.

Ingredients:

4 plain waffles
2 cups New! President's Choice (PC) Caramel Chocolate Chocolate Fudge Crackle Ice Cream
4 tsp icing sugar
4 tsp PC Gourmet Ice Cream & Dessert Butterscotch Topping
Morning wake-up call: California fresh apricot pecan waffles
By Patricia Schneider

(NC)-Enjoy this easy, delicious and healthy breakfast with your family this weekend. You can poach extra apricots in a light syrup, to serve alongside the hot, crisp treat.

Prep time: 15 minutes
Serves 8

Fresh California apricots star in delicious summer cobbler
(NC)-A traditional summer cobbler is one way to savour luscious apricots. Easy to prepare, this cobbler makes a delicious dessert or afternoon snack. Some even like it for breakfast. In Fresh California Apricot Cobbler, apricot halves are tossed with sugar, flour and cinnamon, and then layered beneath a walnut shortcake topping. Perfect served warm or cold.
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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.

Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.

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