Carol Gallagher, a missionary in Paupa, New Guinea asked our Test Kitchen to lighten up this favorite. Cream was replaced with 2% milk, orange marmalade was substituted for three of the original’s egg yolks, and the sugar was reduced. The resulting makeover recipe has half the total fat and 60% less saturated fat.--Taste of Home's Test Kitchen
Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot taste and the warm sweetness of the pears. Special enough to serve company—and cute, too! —Fran Thomas, Saint James City, Florida
As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.
This recipe was given to me by a co-worker, and it gets rave reviews every time. I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great. — Michele Trachier, Pasadena, Texas
For a tasty twist at dessert time, this special spring shortcake dessert has a bountiful berry layer on the bottom. The moist and tempting cake is a treat our family has savored for years.
-Debra Falkiner, St. Charles, Missouri