Organic Dairy Delights

Now is the perfect time to incorporate organic dairy foods as part of your family's well-balanced diet.

A growing number of people are taking a closer look at how food choices impact their overall health and can feel good about choosing organics.

Many want products that are produced without the use of antibiotics, added growth hormones and dangerous pesticides.

In addition, organic dairy products do not contain genetically modified organisms, artificial flavors, synthetic colors or preservatives.

2 (6-ounce) containers organic apricot mango blended low-fat yogurt4 apricots, pitted and peeled1 cup mango nectar8 ice cubes1 teaspoon ground ginger1 teaspoon pure vanilla or almond extractPlace all ingredients in blender and blend thoroughly, until apricots are pureed and ice cubes are crushed and evenly dispersed.Makes 4 servings.

Must be prepared a day ahead.Crust:1½ cups graham cracker crumbs, cinnamon or plain½ teaspoon ground cinnamon3 tablespoons sugar6 tablespoons organic unsalted butter, meltedFilling:5 (8-ounce) containers organic cream cheese, room temperature1¾ cups sugar¼ cup all-purpose flour2 teaspoons pure vanilla extract1½ teaspoons freshly grated lemon, orange or lime peel6 large organic eggs½ cup organic sour creamGlaze and topping:½ tablespoon cornstarch or arrowroot½ tablespoon organic unsalted butter½ cup organic orange juicecup each, fresh: sliced strawberries, blueberries, sliced peaches, sliced kiwisFor crust, combine graham cracker crumbs with cinnamon and sugar. Mix in melted butter.Press onto bottom and sides of 10-inch springform pan.Preheat oven to 500 degrees.For filling, beat cream cheese in large bowl, scraping down sides to mix thoroughly.Continuing to mix on medium-high speed, add sugar, flour, vanilla and lemon, orange or lime peel.When thoroughly blended, add eggs, one at a time, beating well after each addition. Blend in sour cream.Pour into unbaked crust. Bake at 500 degrees for 12 minutes. Lower heat to 200 degrees and bake 60 minutes more.Turn heat off and cool in oven 60 minutes. Remove from oven and cool at room temperature 30 minutes.Cover and refrigerate overnight before topping with glaze and fruit.When ready to glaze, in small saucepan mix cornstarch or arrowroot with butter. Heat until butter melts, but do not allow to brown. Stir in juice. Bring to boil over medium heat, stirring constantly. Boil one minute. Cool to room temperature. Spoon over cooled cheesecake and top with fruit.Makes 12 servings.