The directions of this recipe were partially omitted last week. FROZEN PEACH MOUSSE (6 Servings) About 2 pounds fully ripe peaches 3 tablespoons orange juice 4 tablespoons confectioner's sugar 3 egg whites Pinch cream of tartar 1/2 cup heavy cream, whipped Wash, peel and pit peaches then cut into slices. You should have 2 cups. Place peach slices in a bowl with the orange juice and 3 tablespoons confectioner's sugar. Allow to rest in refrigerator at least 1 hour. When ready, pour peach slices into blender and process until pureed. Place egg whites in mixing bowl with cream of tartar and beat until soft peaks form. Add 1 tablespoon confectioner's sugar and beat until whites are stiff, smooth and glossy. Then, gently fold in pureed peaches until mixtures are well combined. Next fold in whipped cream. Pour into individual dishes or large serving dish. Freeze until firm, about 4 hours. Transfer from freezer to refrigerator compartment 15 minutes or so before serving.

This is the season for desserts that are cool and airy. When the weather is hot, most diners prefer a light finish to their meals. So turn off the oven. You can literally whip up an impressive variety of easy and refreshing summer desserts using your electric mixer or blender instead.

To take advantage of summer's bounty all of the recipes that follows include fresh fruit. And all are super convenient. Make them early in the day, and pull them out of the refrigerator or freezer just a few minutes before needed.

Although served chilled, some of the desserts below do require a few minutes use of a burner to melt or dissolve some ingredients. But that's all the cooking necessary.

When recipes call for whipped heavy cream, remember to have the cream mixing bowl and beaters ice cold for best results.

If leftover heavy cream will not be used within a few days. It can be frozen for several months in a tightly covered container. The cream is easily whipped after thawing and does best when a few ice crystals remain. There is a loss in taste quality however. Make sure to shake the container well first as the fat tends to separate out.

You can also whip heavy cream then freeze dollops on a plastic sheet. When solid, store dollops in a plastic bag. To use, place a frozen dollop on top of your dessert and allow it to thaw there several minutes.

When recipes call for egg whites, bring them to room temperature before whipping. This will give the greatest volume. CREAMY STRAWBERRY PARFAIT (10 to 12 servings) 4 cups fresh strawberries, washed, hulled and sliced 1/2 cup sugar 1/2 cup milk 1 container (16 ounces) creamed cottage cheese 1 package (8 ounces) cream cheese, softened 3 tablespoons lime juice 3 egg whites 1/4 cup sugar

Add 1/2 cup sugar to 2 cups strawberries. Let stand for about 20 minutes, then crush berries. Combine milk and cottage cheese in blender container. Blend at high speed until smooth. Add cream cheese in several pieces an d blend again until smooth. Add to strawberry mixture. Stir in lime juice. Set aside. Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Fold into strawberry mixture. Chill for two hours. Spoon into parfait glasses, alternating with remaining sliced strawberries. Refrigerate again until just before serving time.

Variation: This dessert is equally good with sliced fresh peaches substituted for the strawberries in the creamed mixture. In addition, 1 cup fresh blueberries can also be substituted for 1 cup sliced peaches in the fresh fruit parfait layers. YOGURT AND CREAM CHEESE PIE (8 to 10 servings) 1 1/2 cups ginger snap or graham cracker crumbs 6 tablespoons butter, melted 1 pound cream cheese, softened 1 teaspoon vanilla extract 1/4 to 1/2 cup honey (to taste) 2 cups plain yogurt

To make crust, mix crumbs and butter well until all crumbs are moistened. Press into bottom and sides of a 9-inch pie plate. Place in freezer while preparing filling.

Place cream cheese in mixing bowl and beat until soft and smooth. Blend in the vanilla and honey. On low speed, gradually mix in the yogurt beating just until smooth. Pour into prepared crust. Freeze until firm, 4 to 5 hours. Remove from freezer 15 to 30 minutes before serving. Serve as is, or pass a bowl of any sliced fresh fruit to accompany pie. FROZEN PEACH MOUSSE (6 Servings) About 2 pounds fully-ripe peaches 3 tablespoon orange juice 4 tabespoons confectioner's sugar 3 eggs whites Pinch cream of tartar 1/2 cup heavy cream, whipped [TEXT OMITTED FROM SOURCE]

When ready pour peach slices into blender and process until pureed. Place egg whites in mixing bowl with cream of tartar and beat until soft peaks form. Add 1 tablespoon confectioner's sugar and beat until whites are stiff, smooth and glossy. Then, gently fold in pureed peaches until mixtures are well combined. Next fold in whipped cream. Pour into individual dishes or large serving dish. Freeze until firm about 4 hours. Transfer from freezer to refrigerator compartment 15 minutes or so before serving FRUITY YOGURT SHERBET (6 Servings) 1 cup cleaned and sliced fresh fruit such as strawberries, blueberries, peaches or cherries 2 ripe bananas, peeled and sliced 1 cup crushed pineapple in its own juice 3/4 cup orange juice 3 tablespoons honey 1 1/2 cups plain yogurt

Combine all ingredients in blender or food processor and process until smooth. Pour into undivided ice cube tray or loaf pan and freeze until firm, but not solid. Remove sherbet from tray and place in mixing bowl. Beat until creamy. Return to tray or pan, or use individual serving dishes, and freeze until firm, about 4 to 5 hours.Allow to soften slightly before serving. CANTALOUPE COOLER (6 servings) 3 small cantaloupes, chilled 1 can (14 ounces) sweetened condensed milk 1/2 cup lime juice 1/2 cup heavy cream 6 thin slices lime

Halve cantaloupes. Remove seeds and blot cavities with a paper towel. Refrigerator until needed. In a medium-size bowl, beat milk with lime juice until mixture thickens. Set aside. Whip cream until stiff.Fold into lime mixtures. Spoon into cantaloupe halves and chill until set, about 2 hours. Garnish with lime slices before serving. LOW-CALORIE LEMON MOUSE (8 servings)

Incredible as it seems, evaporated milk can be beaten to triple its volume under the right circumstances. That's even more than heavy cream, which only doubles. This dessert, which has less than 100 calories per serving can be used as a whipped topping immediately after beating. 1 (13 ounce) can skimmed evaporated milk 1/2 cup fresh lemon juice 2 to 3 tablespoons fresh lemon rind, grated 1 package unflavored gelatin 1/4 cup water 1/2 cup sugar Extra grated lemon rind for garnish

Pour milk into an undivided ice cube tray and freeze 1 to 2 hours until crystallized, but not solid. When almost ready, grate rind then squeeze juice from lemons. Mix water with gelatin in a small saucepan, allow to soften a few seconds, then stir over very low heat just until gelatin dissolves. Mix this into lemon juice to cool.

Break up crystallized milk and place in a large mixing bowl. Beat at high speed until very frothy and double in volume. Slowly add juice, then sugar and rind while continuing to beat until tripled. Place in individual dishes or a souffle mold with a waxed-paper collar. Sprinkle with extra lemon rind.

Refrigerator for a soft foamy dessert, or freeze for one that is more like a light ice milk. Remove the frozen one from the freezer 10 to 15 minutes before serving to allow it to mellow.