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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
I found that if I freeze an entire angel food cake overnight, it slices up nicely. Sandy F.,…
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Need a tasty topping for cakes and other desserts? I add a little extra flavor to reduced-fat…
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