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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
To save time and effort when cutting chicken breasts, I use my kitchen scissors rather than a…
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My husband and I both have diabetes, so I’m always trying to find delicious desserts that don’t…
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