• 6 tablespoons unsalted butter


• 5 ounces imported white chocolate (such as Lindt), chopped


• 1 1/4 cups sifted unbleached all purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 3 large eggs


• 1 cup sugar


• 
  
  2 tablespoons sugar


• 1 tablespoon minced lime peel (green part only)


• 2 teaspoons vanilla extract


• 4 cup whipping cream


• 2 ounces imported white chocolate (such as Lindt), chopped


• 2 cups sliced strawberries


• 4 whole strawberries, stems left attached, halved

• 6 lime segments


• Mint sprigs


• Powdered sugar

1. For blondies: Preheat oven to 350 degrees F. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes. (Can be made 1 day ahead. Cover; store at room temperature


2. Fix until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.


3. Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts
   

Yield: 2 servings

• 1 (14 ounce) package BAKER'S ANGEL FLAKE Coconut


• 3 (1 ounce) squares BAKER'S Premium White Baking Chocolate, chopped


• 2/3 cup sugar


• 6 tablespoons flour 3


• 4 teaspoon salt


• 4 egg whites


• 2 teaspoons grated lemon peel


• 1 teaspoon almond extract


• 1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted
  

• Preheat oven to 325 degrees F. Combine coconut, white chocolate, sugar, flour and salt in large bowl. Add egg whites, lemon peel and almond extract; mix well.


• Drop by tablespoonfuls, 2 inches apart, onto lightly greased and floured baking sheets.


• Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Drizzle with the melted chocolate.

yield: 18 serving