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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
One of the best ways I’ve found to jazz up a light recipe is to use fresh ginger and garlic…
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I don’t care for bottled fat-free dressings, so I make my own. I start with a packet of ranch…
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