traditional end to festive dining -- for some. For others the Sultan of Stodge hath no charms. But before reaching for something so mundane as ice cream or frozen mince pie, why not try one of these delicious alternatives, which are quite easy to prepare? LIGHT 'N' LOVELY LEMON CREME 2 envelopes unflavoured gelatin 3 cup lemon juice 1 cup boiling water 1 cup sugar 2 tbsp. grated lemon peel 4 cups whipping (heavy) cream 2 10-oz. pkges. frozen raspberries in syrup, thawed LIGHTLY oil 8-cup mould. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1 cup sugar and the lemon peel.

Beat whipping cream with 1 cup sugar until mixture forms soft peaks. Fold lemon mixture into whipped cream. Spoon into mould. Cover and refrigerate 2 hours or until firm. Turn out on festive dish, garnish with holly leaves and serve with raspberries.

CRANBERRY-APPLE COBBLER Topping (recipe follows) 2 cups packed brown sugar 1 cup chopped pecans, toasted 1 tsp. ground cinnamon 4 large tart red apples, peeled, cored, sliced 1 12-og. package fresh cranberries, rinsed Topping 1 cup all-purpose flour 3 cup sugar 1 cup margarine or butter, softened 1 egg, beaten PRE-HEAT oven to 400 degrees F.

To prepare cobbler: Combine all ingredients in greased 2-quart casserole.

Crumble topping over fruit mixture. Bake 25-30 minutes or until topping is golden brown.

To prepare topping: Combine flour and sugar in medium bowl. Cut in margarine using fork or pastry blender. Stir in egg.

SHERRY TRIFLE Sliced jelly roll Dry sherry Fruit of your choice Bananas Flaked almonds Custard Whipped cream Nuts for decoration Angelica leaves Glace cherries LINE bottom of fruit bowl with sliced jelly roll. Soak with medium dry sherry and juice of the fruit you wish to use. Cover with the fruit, sliced bananas and almonds. Alternate these layers about three times with the jelly roll.

Cover with custard and top with fresh whipped cream. Decorate with angelica leaves and glace cherries.