“My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-1/2 cups of the mashed strawberries with 1-1/2 cups mashed raspberries instead.” Peggy Townsend - Florence, Colorado
A basic angel food cake becomes a heavenly indulgence thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
Bursting with the colors and flavors of the season, this eye-fetching treat is a welcomed addition to any celebration. Our home economists sweetened the crispy golden crust with honey so your guests will never suspect that the dessert is actually low in fat.
The L&T editors adored Lyn Chapman's crispy spice cookies so much, that they asked the Test Kitchen to create a light creamy frosting to go with them. "My husband loves ginger snaps and gingerbread," Lyn writes from Provo, Utah. "He was delighted when I made these cookies since they offered a ginger flavor but with a new twist." At only 1 gram of fat a piece, the whimsical treats make an ideal addition to a Christmas cookie platter or New Year's dessert buffet.
With just four ingredients, these surprisingly easy clusters are guaranteed to delight both young and old alike all year round. Melted butterscotch chips and peanut butter coat nuts and potato sticks to make these satisfying sweet-salty treats.—Peggy J Gray, Savannah, Tennessee
Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Jeri Tirmenstein in Apache Junction, Arizona says the chewy treats are great with coffee or hot cocoa on frosty days. These cookies are said to be called "hermits" because they keep well--they're even better when hidden away like a hermit for several days!