Creamy Cheese Spread with Brandied Cranberries

1 (8 oz) pkg low fat cream cheese (Neutchatel), softened

1 oz (1/4 cup) crumbled blue cheese

4 oz (1 cup) shredded white Cheddar cheese

1 T chopped onion

1 cup fresh or frozen cranberries, thawed

1/4 cup sugar

3 T frozen apple juice concentrate, thawed

3 T brandy or cranberry juice

Line flat shallow 1 1/2 cup dish with plastic wrap. In food processor bowl with metal blade or mixer bowl, combine cream cheese, blue cheese, Cheddar cheese and onion. Cover; process until well blended. Spoon cheese mixture into lined dish; smooth top, Cover; refrigerate.

In small saucepan, combine cranberries, sugar and apple juice concentrate. Cook over low heat until juices flow and cranberries pop, stirring frequently. Cook 3 minutes or until slightly thickened. remove from heat; cool 5 minutes. Stir in brandy. Cover and refrigerate 30 minutes or until cooled.

About 30 minutes before serving time, remove cover from cheese; invert onto small serving plate. Remove plastic wrap. Let stand at room temperature for 30 minutes for best flavor. Before serving, spoon cranberry mixture over cheese. Serve with assorted crackers. 12 servings.

Sago and Fresh Fruit with Mango Puree

2/3 cup sugar
2/3 cup water
1 1/2 cups fresh, unsweetened mango puree, chilled
Fresh lemon juice, to taste
14 oz. small sago pearls
2-3 pomelo segments, membrane removed
4-8 strawberries (depending on size)
Other fruit such as watermelon or cantaloupe 9cut into chunks or shaped into balls with a melon baller or small ice cream scoop), kiwi (peeled and sliced), mango or papaya (cut into chunks) and seedless grapes

To make the sugar syrup boil the water, add the sugar and stir to dissolve. Let the mixture cool to room temperature then chill in the fridge.

Pour the sago into a pan and add enough water to cover by about 1 1/2 inches. Soak for 15 minutes then place the pan over a low flame and bring to a simmer. Cook for about five minutes then cover the pan with the lid, turn off the heat and let the sago soak until tender, stirring occasionally. Drain, rinse with cool water then drain again. If the sago clumps together when it's time to use it, rinse it again then drain.

Whisk the mango puree with sugar syrup and lemon juice to taste. Spoon the sago into individual bowls and add some of the mango puree. Break the pomelo into small chunks. Add the pomelo, strawberries and other fruits to the bowls and serve.