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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 substitute heavy cream with a thickened low-fat milk. I blend 1 tablespoon flour into 1 cup…
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Kiwifruit are so tasty and nutritious, but they can be messy to peel. When my daughter was 10,…
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