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956.B r"Ock, St. South Whity66100 j CORPORATION 0F THi j TOWN 0OF WHITIBY GOOD FRIDAY-APRIL,1, 1988 GARBAGE COLLECTION Garbage normally col lected on Friday, April 1, 1988, wil becollected on THURSDAY, MARCH 31,1988. R. A. KUWAH ARA, P. Eng., Directorof Public Works. Marligo i Cleaners e 'ASK FOR OUR DISCOUNTOUPONS SA VEUPTO 50% (shirts. amormtonis & suedie not incudei We do alterations and repairs WEST LYN DE PLAZA 965DUNDAS ST. W. -(ATJEFFERY> HOIJRS: Mn.. -iM. O000 ar - 700 pm Sodurdoy 9,00 am- SiO pm TEL.-430-1367 Though the festive season is past, memnories *of the happy times linger on. Unfortunately, so do unwanted pounds and'extra inches brought on by those celebrations. Trimming away this added weight need flot destroy the festive spirit when you reward your dieting efforts with lower-in-calories, al-natural des- serts the whole farnÏily can enjoy. Combine versatile unflavored gel- atine and fresh fruits to create rich- tasting.but slimming desserts elegant enough to serve to company. No one woulever guess each serving con- tains just 140 calories. Oranges A La Mode mixes up quickiy and easily in a blender, s0 it's ideal to serve to unexpected guests. It's made from ali-natural ingredi- ents, to.o,,50 the entire famnily can enjoy it anytime.Treats such as Oranges A La Mode are nutritionally sound in addition to being taste- tempting and colorful. Such desserts arc sure to brighten those post-holi- day blues and mid-wintcr.blahs which strike about this tirne of year. Oranges A' La Mode Preparation: 1JO minutes Refrigeraion/stafld lime: approx- irnately I hour 4 inediwin oranges, peeled and sliced 1 envelope Knox Unflavored Gélatine '4 cup cold milk 34 cup milk, heated to boiling J cup vanilla ice cream 34 cup orange juice J tsp vanilla e.xract 4 tsp grated orange peel 1 opionali Arrange orange slices against sides of 6 dessert dishes; set aside. In 5-cup blender, sprinkle unfla- vored gelatine (ver cold milk; let stand 3 to 4 minutes. Add hot milk and proce:,s at Iow speed until gela- tine is conpletely dissolved, about 2 iminutes. Add rcmaining ingredients; process'at high speed unil blended. Pour into medium bowl and chili, stirring occasionally, until mixture mounds slightly when dropped from spoon. Spoon into prepared dishes; chili until set, about i hour. Garnish, if desired, with additional orange peel. Makes 6 servings, about 140 calories per scrving. Canned Fruit Ideas Chocoate Pears Drizzle melted chocolate over drained pear halves; garnish with marasehino cherry and serve chilled. WarmedFruity Dessert Drain 1 can (19 oz) of fruit cocktail. Place in microwave dish. Sprinkle with grated lemon rind. Cook on medium (50%9v) power for 5-7 minutes or until heated through. Top with toasted coconut. ~x-t ~ ,~41~ L# cr2~J) 34e. 4~oyc4 Lkiit, &jar-(2woPd)~ SutýJ 1016,1 cfý -4Cna ârvt-dLu.L .Aà wmon -l ucL côrvkn -E&kl e vI yi e . XvOLh 4X ô AAà bU lJi. ÀIt0 14 ~cool. Lv1eni ôjýks gpQ à xk6 aàà-> ' 4 r ,v 4. T l t 0i) éýU4o $ Je.. i. L'~.,