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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one tablespoon and press the crunchy mixture into the pan. Then I spray the crust with nonstick cooking spray. This gives it an extra crispness without adding fat. Plus, I found it keeps the crust from getting soggy from the filling. Vera K., Foster City, California
When serving healthier appetizers such as fresh vegetables with low-fat dip, I like to dress up…
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When my family is in a rush for dinner and we are having corn, I put the corn cobs (husk and…
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