Kiwi and coconut add tropical flair to this moist, fruity and simply delicious dessert from Nancy Granaman of Burlington, Iowa. It makes a light, refreshing and stunning finale to even the fanciest meal!
Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe from Janice Prytz in Murrieta, California is a keeper all year-round!
There's always room for dessert-especially when it's this eye-catching frozen fare. "We like strawberry yogurt in the filling, but different flavors work well, too," suggests Joan Colbert. The make-ahead dessert is often requested at her Sigourney, Iowa home.
With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.
"I call this my 'skinny' dessert," Jackie Newell says with a smile. "It tastes just like the traditional Italian dessert, but uses low-fat and sugar-free ingredients," explains the Roanoke, Virginia cook.
This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy!
—Shirley Seltzer of Nanaimo, British Columbia